Shrimp, Pear and Sugar Pea Saute

2 shallots, thinly sliced
2 teaspoons olive oil
1 pound medium shrimp, shelled and tails removed
1/3 pound sugar peas, trimmed
2 pears, cut into 1-inch wedges
3 tablespoons dry white wine
1 tablespoon unsalted butter
2 1/2 to 3 tablespoons fresh orange juice
Salt and pepper, to taste

In large saute pan, cook the shallots in the olive oil over moderate heat for 3 minutes. Add the shrimp, sugar peas, pears and wine and cook 4 minutes, stirring occasionally, until the shrimp are almost done. Add the butter and orange juice and cook 1 minute. Season with salt and pepper. Serve immediately. Serves 4.

244 calories, 24.9 grams protein, 7.5 grams fat, 19.3 grams carbohydrates, 3.3 grams dietary fiber, 180 milligrams cholesterol, 245 milligrams sodium.

- Recipe from California Pear Advisory Board

Copyright 1997, The Associated Press.

Nutrition Facts
Per serving w/whole grain buns/rolls
Calories	244
Total Fat	7.5 g
Cholesterol	180 mg
Sodium	245 mg
Carbohydrates	13.9 g
Protein	24.9 g
Fiber	3.3 g

Nutrition facts are per serving
unless otherwise noted