Grilled Asian Shrimp Skewers with Pears

Yield: 12 servings

1/2 c. honey
1/2 c. soy sauce
2 T. sesame oil
1 T. ginger, ground
2 t. garlic, minced
1/2 t. red pepper flakes
2 USA pears, cored, cut into 1” cubes
12 cherry tomatoes
36 shrimp, peeled, deveined, (31/40 count)
1 green bell pepper, cored, seeded, cut into 12 1” squares
12 Skewers

Method (1) Whisk together honey, soy sauce, sesame oil, ground ginger, garlic and red pepper flakes until blended; set aside. (2) Per skewer, arrange 3 cubes pear, 3 shrimp, 1 pepper square and 1 cherry tomato. (3) Place skewers in large shallow pan. Pour marinade over kabobs, and refrigerate for 1 hour. (4) Brush grill with oil. Preheat grill. Grill kabobs over medium heat for 3 to 5 minutes on each side until shrimp is cooked. Serve immediately.

Wine pairing:  Northwest Cellars Adagio 2008, Washington State
A delicious, if unusual, award-winning blend of Sauvignon Blanc and Chardonnay–perfect for an Asian -style prep with tomatoes, shrimp and soy

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