Black-Pepper Shrimp and “Sun-Dried” Pineapple (Recipe courtesy Recipe Secrets)

Provided by: Chef Jean-Georges Vongerichten
Served at: Spice Market restaurant in New York City

Ingredients

Black-Pepper Sauce
1 tablespoon grapeseed oil
2 tablespoons minced garlic
2 1/2 tablespoons minced ginger
8 scallions, chopped
1 1/2 tablespoons crushed black peppercorns
1 1/2 tablespoons fermented black beans, rinsed, squeezed, and
chopped
1/2 cup sweet soy (kecap manis)
2 1/2 tablespoons soy sauce
3 3/4 tablespoons sugar
2 1/2 tablespoons lime juice
1 1/2 teaspoons salt

Skewers
24 large shrimp, deveined, tails left on
1 pineapple, peeled, cored, and cut into 1-inch chunks
1 cup pea shoots, chopped (watercress can be substituted)
1 cup jícama, cut into 1/2-inch dice
Instructions

Black-Pepper Sauce
Heat the oil over medium heat in a skillet, add the garlic, ginger,
and scallion, and saute until golden. Add the pepper, and cook
until it becomes fragrant, then add the remaining ingredients, and
bring to a boil. Simmer for 2 minutes. Remove from heat, transfer
to a blender, and puree until the sauce becomes medium smooth.

Skewers
Heat one side of the grill to medium. Cook pineapple on the cool
part of the grill until it is lightly caramelized.

Remove, and assemble the skewers, alternating 2 pieces of shrimp
and 3 of pineapple. Place over the coals, and grill until the
shrimp start to turn pink. Brush both sides of the skewers
liberally with the black-pepper sauce, and return to the grill to
finish cooking. Toss the pea shoots and jícama together, and serve
with the shrimp skewers.

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