Tangled Shrimp with pineapple chili-garlic sauce

Ingredients :

8 large shrimp, peeled, deveined, and tail on.
8 bamboo skewers
2 oz. shredded phyllo dough (cut into fettuccini size)
1 tsp. sake
1/2 teaspoon lime juice
salt to taste

For the salad:
4 oz. mixed salad greens
1 ripe mango diced into 1/2" cubes
4 slices of hass avocado
2 slices (1/2 inch thick) pineapple with skin on
4 thin chives for garnish
1 pinch black sesame seeds
1 pinch dried chili pepper flakes (optional)

For the sauce:
1 cup Pineapple, diced into 1/4" cubes
1 cup sugar
1 cup rice vinegar
2 teaspoons chili paste
1 pinch kosher salt
1 shallot, chopped fine
2 cloves of garlic, finely pressed
fresh lime juice

Preparation

• Skewer shrimp lengthwise, starting at the tail, on bamboo skewers, with about an inch of the sharp end exposed. Mix together the sake and limejuice and moisten the shrimp with the mixture. Wrap the shrimp with phyllo shreds. Deep fry in 350 degree oil about 1 1/2 to 2 minutes until light brown. Drain on paper towels.
• The pineapple chili-garlic sauce:

Combine all ingredients except the lime juice and boil for 2 minutes. Cool and add some lime juice.

Assembly

• Place the pineapple slices on individual plates. Pile the greens, diced mango and avocado slices. Stick the shrimp skewers vertically into the slice of pineapple. Drizzle with the sauce and sprinkle the black sesame seeds and the chili flakes (optional), garnish making an "X" with the chive.

Bon Apetit !