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 gastrique: Combine all ingredients in a small saucepan, bring to a boil, reduce and simmer for 2 minutes or until thick. Remove from heat and cool.

For shrimp preparation: Place shrimp in a small bowl and toss with all ingredients. Place on preheated grill and cook for 1 minute per side or until cooked medium rare. Place shrimp on a small skewer along with kiwi. Top with 1 tsp. prickly pear gastrique and serve at room temperature. Garnish with fresh chopped Italian parsley.

PHOTO: CHILEAN FRESH FRUIT ASSOCIATION