Grilled Shrimp and Roasted Pear Salad

Number of Servings: 
4
Ingredients: 
16 - U/15 Ocean Garden® Shrimp
2 - whole fresh pears of you choice, cut in ½ (core and stem removed)
2 - tablespoons olive oil
Salt and pepper to taste
2 - ounces dried cranberries
2 - ounces candied cashews
12 - ounces mixed baby greens
5 - ounces balsamic vinaigrette
½ - tablespoon pure maple syrup
1 - teaspoon Dijon mustard
2 - ounces croutons made with cinnamon and raisin bread
Instructions: 

Mix 1 ounce balsamic vinegar with Dijon mustard and 1 tablespoon oil and coat shrimp. Season with salt and pepper and grill 1 ½ minutes per side until done and 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.
Source:

Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ

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