Pear Shrimp Salad with Cilantro Lime Yogurt Dressing
Ingredients
-
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
-
1In small sauce pot, over medium-high heat, add 1 cup of pear juice. Reduce by three-quarters. Chill and set aside.
-
2In 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.
-
3In medium sauté pan over medium heat, add oil and sauté shrimps until fully cooked. Remove from heat and set aside.
-
4Alternating 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.
-
5For extra flavor, use a dry rub on the shrimp before cooking using the Minor’s Cilantro Lime Flavor Concentrate, salt, and pepper.
Components