I'm in love with the flavors of Fall and try to incorporate them in just about every meal during the season. This grilled shrimp and pear salad is light and refreshing yet filling enough for dinner.Print
Grilled Shrimp and Pear Salad
- 1 lb. of shrimp (peeled and de-veined)
- salt and pepper
- 1/4 teaspoon of rosemary (if you have fresh on hand you can use it)
- 1/2 teaspoon of ground all spice
- 1 – 2 Bartlett pears
- 1/2 a cup of crumbled blue cheese
- 1/4 cup of pumpkin seeds (toast them if they aren't roasted already)
- 1/4 cup of dried cranberries
- your favorite salad greens (I used a mix of baby romaine and Mesclun)
- For the vinaigrette:
- 1 1/2 tablespoons of balsamic vinegar
- 1 tablespoon of fresh orange juice
- 1/2 teaspoon of fresh lemon juice
- 1/4 cup of olive oil
- 3–4 teaspoons of honey
Season your shrimp with salt, pepper, rosemary and all spice. While that is marinating prepare your vinaigrette by whisking together all the ingredients. Thinly slice your pears (they don't have to be fully ripe the grill will caramelize and sweeten them), grill them on a very hot grill till you get nice grill marks. Grill your shrimp till they pink up. Toast your pumpkin seeds in a hot pan for about a minute with salt (if the seeds you purchased are unsalted) In a large salad bowl layer your greens, cranberries, pumpkin seeds and shrimp and about 1/4 of the vinaigrette. Gently toss and add the grilled pears and crumbled blue cheese last and drizzle the remaining vinaigrette.
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I am loving this recipe Michelle! And the photo looks great too!
Thanks Robyn! It’s so tasty (+ filling) let me know if you try to make it 🙂
I never really thought of shrimp as a fall seasonal dish but you just changed my mind with this.
This looks great. I think I’ll try this out next week once I get some pumpkin seeds from the jack o lantern.
I may sub goat cheese for the blue.