An easy-to-make recipe during hot summer months or indoors on a grill pan. Check out this video for chef Blair Warsham’s how-to grilling tips.
In a blender or bowl, emulsify all ingredients except the olive oil together. Then, slowly drizzle in olive oil to combine.
Mix 1 cup ver jus and 1 cup sugar in a saucepan and bring to a simmer to make a simple syrup of sorts. Once it reaches a simmer, blanch the pear for approximately 1 minute. (It's just enough to soften the pear so it doesn't break when skewered.) Skewer the shrimp first then the pear, making sure the pear is flat so it can have solid contact with the grill.
Start on a hot clean grill. Have the flames set so high heat is on one side and no or low heat is on the other. When ready, add the skewers, and do not close the lid. Ideally flip only 1 time, cooking on both sides, for about 2 minutes on each side, depending on intensity of grill heat. When done, move to the cool side until all are finished.
Brush each skewer with the glaze and garnish with slivers of fennel and arugula. Slap 'em on the plate and ta-dah!