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
1. For the confit: Place all confit ingredients in a pot and bring to a boil. Reduce until syrupy and shallots are a clear caramel color. Set confit aside to cool (recommended to prepare ahead).
2. Preheat grill to high heat. Combine Sambal Oelek, soy sauce and balsamic vinegar in a small bowl and whisk. Place shrimp in resealable bag and marinate for 10 to 20 minutes. Salt shrimp, to taste. Lay shrimp on grill and let cook for 1 minute, turn and grill until cooked through. Place shrimp on plate, drizzle with small dots of Sambal Oelek then top with a dollop of sweet and sour shallot confit.
Photo and recipe: Chad Liscko, Lehigh University