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Pear Shrimp Salad with Cilantro Lime Yogurt Dressing

  • 40 min
  • Easy
  • 10
  • CILANTRO LIME YOGURT DESSING
  • Pears, canned, juice pack, solids and liquids, minced, 1 cup -- 8 oz
  • Yogurt, plain, low fat, non-fat Greek-style, 1-1/2 cups -- 7 oz
  • Minor's Cilantro Lime Flavor Concentrate Gluten Free 6 x 13.6 ounces, 1 tbsp. -- 0.5 oz
  • Ginger, ground, 1 tbsp. -- 0.5 oz
  • Garlic, minced, 1 tbsp. -- 0.5 oz
  • Black pepper, ground -- 1 tsp
  • Lime zest -- 2 tsp
  • PEAR SHRIMP SALAD
  • Shrimp, peeled, raw, deveined, tail on, 10 cups -- 2.5 lb
  • Vegetable oil, 2 tbsp. -- 1 fl.oz
  • Pears, raw, sliced thin, 5 cups -- 24 oz
  • Cucumber, sliced thin, 5 cups -- 23 oz
  • Red cabbage, julienned, 2-1/2 cups -- 11 oz
  • Carrots, raw, julienned, 2-1/2 cups -- 6 oz
  • Orange, segmented, supreme, 5 cups -- 15 oz
  • Red bell pepper, small diced, 1-1/4 tbsp. -- 8 oz
  • Edamame, frozen, prepared, 1-1/4 cup -- 5 oz
  • Cilantro-lime Yogurt Dressing -- 2 cup
Preparation
1
In small sauce pot, over medium-high heat, add 1 cup of pear juice. Reduce by three-quarters. Chill and set aside.
2
In medium bowl, whisk together pears, yogurt, Cilantro Lime Flavor Concentrate, ginger, garlic, pepper, lime zest, and reduced pear juice until fully combined. Chill mixture and hold in refrigerator for service.
3
In medium sauté pan over medium heat, add oil and sauté shrimps until fully cooked. Remove from heat and set aside.
4
Alternating between cucumber and pears, layer on plate. Top with red cabbage, carrots, orange segments and red bell peppers. Finish with edamame and shrimp. Top with cilantro-lime yogurt dressing. Hold in refrigerator for service.
5
For extra flavor, use a dry rub on the shrimp before cooking using the Minor’s Cilantro Lime Flavor Concentrate, salt, and pepper.
Components