Grilled Shrimp and Roasted Pear Salad
Chef Lou Imbesi
Cranberries, cashews, and pears complement the sweetness of the grilled shrimp.
Ingredients
- 16 jumbo (U/15) shrimp
- 2 whole fresh pears of you choice, cut in 1/2 (core and stem removed)
- 2 Tbs olive oil
- Salt and pepper to taste
- 2 oz dried cranberries
- 2 oz candied cashews
- 12 oz mixed baby greens
- 5 oz balsamic vinaigrette
- 1/2 Tbs pure maple syrup
- 1 tsp Dijon mustard
- 2 oz croutons made with cinnamon and raisin bread
Directions
- Mix 1 ounce balsamic vinegar with Dijon mustard and 1 tablespoon oil and coat shrimp. Season with salt and pepper, grill 1 1/2 minutes per side until done, then keep warm.
- Toss pears with remaining oil, season with salt and pepper and roast in 450° F oven for 14 minutes and allow to cool.
- Mix remaining balsamic vinegar and maple syrup in a medium sized bowl and toss in mixed greens and gently coat, add croutons, cranberries and cashews.
- To serve: Divide greens onto 4 plates, arrange 4 grilled shrimp per plate and top with a sliced roasted pear half and serve.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 367
Calories from Fat 143 (39%)
(27%)Total Fat 17g
(14%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
(14%)Cholesterol 43mg
(30%)Sodium 721mg
(12%)Potassium 416mg
Total Carbohydrate 51g
(24%)Dietary Fiber 6g
Sugars 22g
Sugar Alcohols 0g
(23%)Protein 11g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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