Grilled Lime-Scented Shrimp with Chilean Kiwi and Prickly Pear Gastrique

From: Chef Chris Ludwich, Grapevine Catering, Sonoma County, CA. Yield: 8 servings.
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

8 medium shrimp (peeled and<

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