For the pickled pears: Combine the sugar, vinegar, water, cloves, cinnamon sticks, pickled ginger, pink peppercorns and sliced lemon in a nonreactive saucepan. Stir once to combine and bring the mixture to a boil over medium high heat. Reduce heat to low and simmer 10 minutes. Chill completely, pour over the pears and refrigerate at least six hours before serving. Pears will keep up to one week in well-sealed jar.

For the sautéed shrimp: Heat the butter and oil over medium heat in a nonreactive heavy-bottomed sauté pan until bubbly. Add the garlic and shallots, stir and cook for 30 seconds. Add the shrimp, raise the heat and sauté for 2 minutes, or until the shrimp begin to turn pink. A light, crispy coating will form on the outside. Add a splash of wine to the pan, deglaze and remove the shrimp.

Add the lemon juice and zest along with the chicken broth. Stir and cook over high heat until the sauce thickens slightly, 2 to 3 minutes. Remove from heat, season with salt and pepper to taste, add chopped basil and return the shrimp to the pan to keep warm.

To serve: Spread about 1 teaspoon mayonnaise on each top bun and cover with a lettuce leaf. Place 4 shrimp and some sauce on each of the bottom buns and top with several pickled pear wedges.