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Shrimp Julep With Pear Salad

Salads, Seafood

  • Serves 4.


  • For shrimp:
  • 12 jumbo shrimp, shell removed
  • Salt to season
  • 1 Tablespoon olive oil
  • 1 Tablespoon chopped shallots
  • 1/4 cup bourbon (substitute chicken broth)
  • 2 Tablespoons cane syrup
  • 1 Tablespoon fresh mint, chopped
  • 4 oz. unsalted sweet butter
  • For pear salad:
  • 2 pears, peeled and julienned
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 Tablespoon fresh mint, chopped
  • Juice of 1/2 lemon
  • 2 Tablespoons chopped, fresh chives
  • Salt to taste


Heat olive oil. Season shrimp with salt and add to pan and sear. Turn shrimp over; add shallots and sweat for one minute. Remove from heat and add bourbon and cane syrup. Return to heat and add mint. Reduce liquid by 1/2 and swirl in butter.

Pear Salad

Combine ingredients in bowl and marinate. To serve, divide salad into four servings. Serve each with 1/4 of the Shrimp Julep on top.

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