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. ...

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