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.