Pear Shrimp Salad with Cilantro Yogurt Dressing | Recipe | Pacific Northwest Canned Pear Service

Ingredients

• 24 Pacific Northwest Canned Pears, halves, in juice, drained and juice reserved
• 1/4 cup peeled, sliced ginger
• 2 teaspoons finely chopped garlic
• 6 pounds medium shrimp, peeled and deveined
• 24 cups loosely packed arugula leaves
• 12 cups hearts of palm, drained and cut in 1/2-inch pieces
• 12 large avocados, sliced
• 6 cups grape tomato halves
• 3 cups Cilantro Yogurt Dressing (recipe follows)
• 1-1/2 cup lightly toasted almond slivers
• CILANTRO YOGURT DRESSING
• 1-1/2 cups Pacific Northwest Canned Pears, halves, in juice, drained and juice reserved
• 2-1/4 cups plain Greek-style yogurt
• 3/4 cup cilantro, finely chopped
• 4-1/2 tablespoons freshly squeezed lime juice
• 1-1/2 tablespoons grated fresh ginger root
• 1 tablespoon finely chopped lime zest
• 1-1/2 teaspoons finely chopped garlic
• 1-1/2 teaspoons freshly ground black pepper
• Kosher salt to taste