From: Chef Chris Ludwich, Grapevine Catering, Sonoma County, CA. Yield: 8 servings. Gastrique: 1 fresh Chilean Kiwifruit, cut into 8 pieces 1⁄2 cup prickly pear puree (or substitute a similar puree, such as plum) 1 tsp. chipotle adobo sauce 2 Tbsp. granulated sugar 1 tsp. lime juice to taste, salt and pepper Shrimp: 8 medium shrimp (peeled and deveined) 1 tsp. lime zest 1 tsp. garlic, chopped 1 tsp. chopped Italian parsley to taste, salt and pepper For ...
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