Sambal Grilled Shrimp with Sweet & Sour Shallot Confit

YIELD: 6 servings

For the Sweet & Sour Shallot Confit
6 shallots, sliced 1/3”
5 black peppercorns
1 (22 oz.) bottle margarita mix
juice of 6 lemons
3 Tbsps. white wine vinegar

2 lbs. (16-20 count) raw wild-caught black tiger shrimp
2 Tbsps. Sambal Oelek (ground fresh chili paste)
¼ cup tamari soy sauce
¼ cup balsamic vinaigrette
kosher salt, to taste

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