Spicy Shrimp Salad with Hazelnuts on Pear Wafers

1. In a mixing bowl, combine the mayonnaise and hazelnuts. Pour the chipotles into a blender (with about 1⁄2 cup of water) and blend until smooth. Whisk a little of the chipotle puree into the mayonnaise to desired level of spice. (Remaining chipotles can be reserved refrigerated for 2 weeks.)

2.Fold shrimp into the mayonnaise mixture until coated. Slice thin wafers from the pear and top each slice with a dollop of the shrimp mixture. Garnish with cilantro sprig and serve.