• ½ tablespoon minced shallots
• ½ tablespoon minced garlic clove
• ½ cup granulated sugar
• ¼ cup sambal (fresh chili paste) - see Note below
• 4 ounces saffron-infused olive oil - see Note below
• 24 large shrimp
• Juice from 1 lime
• 2 teaspoons chopped fresh tarragon
• 1 tablespoon butter
• Toasted bread/baguette (sliced) for serving
Place first 5 ingredients through olive oil into a blender. Blend until the sugar dissolves and all the ingredients are thoroughly incorporated. Reserve half of the liquid. Marinate the shrimp in the other half of the liquid for two hours (or overnight) in the refrigerator. Over high heat, sauté the shrimp in a large saute pan for about 2 minutes turning over at least once. Add the reserved marinade and simmer the shrimp for 1 more minute. Remove from heat and add the lime juice, tarragon and butter. Lightly stir to coat the shrimp. Serve with toasted bread or baguette.
Note: Sambal may be found in the Asian foods section of specialty food stores and larger supermarkets. Saffron-infused olive oil may be purchased at some specialty food stores and online at specialty food sites, or may be homemade.
—— Recipe courtesy of Chef Camron Woods, Executive Chef, Amaya La Jolla