If grilling works for vegetables, then why not fruit? And work it does — hot, sweet and delicious! Just be sure that the fruit is ripe, then grill it just until slightly tender and grill marks show. Avoid overcooking or the fruit will become mushy. For indoor cooking, invest in an iron-clad grilling skillet; they’re inexpensive and last forever.

RECIPE INSTRUCTIONS
1. In a bowl combine parsley, vinegar, orange juice concentrate, olive oil, honey and garlic; whisk well. Set aside.

2. In a large pot of boiling water, cook rotini for 8 to 10 minutes or until tender but firm; drain. Rinse under cold running water; drain.

3. Meanwhile, in a nonstick frying pan sprayed with vegetable spray or on a preheated grill, cook shrimp over medium-high heat, turning once, for 2 minutes or until pink. Add pears, pineapple rings and peach; cook for 3 minutes per side or until grill-marked and tender.

4. Cut shrimp and fruit into large chunks. In a serving bowl, combine pasta, shrimp mixture and dressing; toss to combine well

INGREDIENTS
Dressing:
1/3 cup chopped fresh parsley
3 tbsp balsamic vinegar
3 tbsp orange juice concentrate
2 tbsp olive oil
1 1/2 tbsp honey
1 tsp minced garlic

Salad:
8 oz rotini
6 oz raw shrimp, peeled and deveined
2 small ripe pears, peeled, cored and cut into quarters
2 fresh ripe pineapple rings (1/2 inch thick)
1 ripe peach or nectarine, peeled and halved

NOTES
Nutritional Analysis per Serving

Calories 452
Protein 18 g
Fat 8 g
Saturated Fat 1.1 g
Carbohydrates 78 g
Cholesterol 67 mg
Sodium 76 mg
Fiber 5 g

Prep Time: n/a
Cook Time: n/a

Make Ahead: n/a

Serves 4