Asian Grilled Shrimp with Pear Relish

Menu Part: 
Cuisine Type: 
24 main dish servings

Featuring Pear Relish and many spices, this colorful seafood dish balances Asian and fruit flavors.


1 cup Pacific Northwest Canned Pear juice
1 cup soy sauce
1/2 cup rice wine vinegar
1/3 cup dark sesame oil
2 to 4 tbsp. chili-garlic sauce
1/4 cup ginger, pickled, minced
144 pieces shrimp, peeled, deveined (16 ct./lb.)
48 bamboo skewers, soaked in water
24 baby bib lettuce leaves
1 1/2 qt. Pear Relish (recipe follows)
1 cup dark sesame oil
24 fresh cilantro sprigs

Pear Relish
Yield: 3 cups
1 1/4 qt. finely diced Pacific Northwest Canned Pears (juice reserved for marinade)
2/3 cup minced cilantro
1/2 cup finely diced red onion
1/2 cup rice wine vinegar
1/3 cup fish sauce
2 tbsp. chili-garlic sauce


  1. In container with lid, whisk together pear juice, soy sauce, vinegar, oil, chili sauce and ginger; add shrimp, toss to coat, cover and refrigerate 1 to 2 hours, stirring occasionally.
  2. Before cooking, remove shrimp from marinade and drain. Weave shrimp evenly onto skewers, 3 shrimp per skewer.
  3. Grill two skewers per serving to order over medium-high heat.
  4. For each serving, place lettuce leaf on plate and mound 1/4 cup Pear Relish over leaf. Top with two shrimp skewers and drizzle with 2 teaspoons sesame oil. Garnish with fresh cilantro sprig.

Pear Relish

  1. In bowl, combine all ingredients. Toss to mix well, cover and refrigerate at least 2 hours before using as directed. Mixture may be processed slightly to make texture smoother to serve as dipping sauce.
Source: Pacific Northwest Canned Pear Service

Additional Tips

Additional Tips

Serve with green sticky rice (cooked medium-grain rice mixed with minced chives, parsley, cilantro, basil and scallion) and additional pear slices or halves, if desired. Or these may be served as appetizers individually on a skewer with finely processed Pear Relish as dipping sauce. 

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