Michael Schlow's Contessa Shrimp with Pineapple Salsa and Three Vinegar Syrup
1 cup pineapple, small dice
1 1/2 teaspoons shallot, minced
½ red jalepeno, finely diced
1 teaspoon cilantro, chopped
2 teaspoons lime juice
2 ounces olive oil
1 pinch togarashi
Kosher salt and freshly ground black pepper
1 pound large Contessa Shrimp (8-12), cleaned, tail on
1/8 cup Three Vinegar Syrup
Combine pineapple, shallot, jalepeno, cilantro, togarashi, lime juice and 1 ounce of the olive oil and allow flavors to mix for 6 hours.
Season Contessa Shrimp with salt, pepper, and togarashi
Heat remaining 1 ounce of olive oil over moderate heat
Sauté Contessa Shrimp on both sides for approximately 2 minutes
Spoon approximately 3 teaspoons of salsa in center of plate and place three large Contessa Shrimp on top of salsa.
Add a pinch of togarashi to 1/8 cup of syrup, mix, and drizzle some around plate and on top of Contessa Shrimp.