Shrimp and Pear Salad with Pomegranate Dressing

1 Lb. 16- 20 Count Shrimp, Peeled and Deveined, Tail Off
2 Tsp. Olive Oil
2 Tsp. Lemon Dill Seafood Rub
½ Cup Cranberry Lime European Soda
½ Cup Pomegranate Cranberry Chutney
¼ Cup Shallots, Mixed
1 Tsp. Dijon Mustard
2 Tbsp. Extra Virgin Olive Oil
Salt and Black Pepper to Taste
6 Cups Mixed Green Lettuce Leaves
2 Pears, Cored and Diced
½ Cup Pecan Halves, Toasted
½ Cup Organic Dried Cranberries

Prepare medium- hot fire in charcoal grill with cover, or preheat gas grill to medium- high. When grill is ready, brush grill rack with oil. To prepare shrimp: combine shrimp, olive oil, and spice rub in a large bowl and toss. Place shrimp on grill rack, cover, and cook about 3-4 minutes on each side. Set aside and keep warm. To prepare salad: in a small saucepan, combine soda, chutney, shallots, mustard, and oil; whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes.) Remove from heat and season to taste with salt and black pepper. Place greens in a large bowl. Top with pears, toasted pecans, dried cranberries, and shrimp. Drizzle vinaigrette over salad just before serving.

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