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Grilled Shrimp with Pears and Vanilla-Lime Sauce

Staff Writer
Grilled Shrimp with Pears and Vanilla-Lime Sauce

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. 

Deliver Ingredients
6 shrimp skewers


For the glaze

  • Juice of 1 1/2 limes
  • 1/2 vanilla bean, scraped
  • 1/2 Teaspoon sugar
  • 1 Tablespoon ver jus
  • 1 Teaspoon salt
  • 2 Tablespoons olive oil

For the shrimp skewers

  • 1 Cup ver jus
  • 1 Cup sugar
  • 6 shrimp, peeled and deveined
  • 1 Ya Pear or crispy Asian pear, cut into thick triangles or chunks
  • 6 bamboo skewers, soaked in water
  • 1/4 fennel bulb, shaved paper thin
  • Baby arugula (6-12 perfect tiny leaves), plus more as needed


For the glaze

In a blender or bowl, emulsify all ingredients except the olive oil together. Then, slowly drizzle in olive oil to combine.  

For the shrimp skewers

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!

Grilled Shrimp Shopping Tip

It may be tempting to buy peeled, deveined shrimp, but if you're going to be grilling them, you'll get juicier shrimp if you leave the shell on.

Grilled Shrimp Cooking Tip

Make sure to thoroughly rinse and dry the shrimp before cooking them.