For the "Sun-Dried" Pineapple

• ½ pineapple, peeled, sliced, cored & cut into 1½” chunks

For Black Pepper Sauce

• 1 tbsp grapeseed oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 3 scallions, trimmed & sliced
• 1¾ tsp crushed black peppercorns
• 1¾ tsp fermented black beans, soaked 1 hour in water, squeezed dry, chopped
• 1 tbsp fresh lime juice
• 1 tbsp reduced-sodium soy sauce
• 1½ tbsp sugar
• generous pinch of salt
• 3 tbsp sweet soy sauce

For the Shrimp

• 20 large shrimp (16/20), peeled & deveined
• 2 tbsp grapeseed oil
• sprinkle of salt

Garnish Suggestions

• ½ cup diced jicama or green apple
• ½ cup julienne of baby pea shoot leaves

Make "Sun-Dried" Pineapple

1. Preheat the oven to 200°
2. Put a rack on top of a rimmed baking sheet
3. Place the pineapple pieces on the rack in a single, even layer
4. Bake until the pineapple is dehydrated, shriveled, and chewy, about 3 hours
5. Remove from oven and allow to cool completely on a rack

Make Black Pepper Sauce

1. Heat 1 tbsp oil in a large saucepan over medium-high heat
2. Add the ginger and garlic and cook, stirring, until softened and golden, about 1 minute, then add the scallions and cook until soft
3. Add the crushed black pepper and cook until fragrant, then add the black beans, soy sauces, lime juice, salt and sugar. Bring the mixture to a boil, stirring occasionally. Turn the heat to medium and simmer for 2 minutes, or until the mixture is thick enough to coat the back of a spoon
4. Transfer to a blender and puree. Set aside

Sauté Shrimp & Plate the Dish

1. Season shrimp lightly with salt
2. Heat 2 tbsp of oil in a wok or large skillet over high heat. When the oil is just about smoking, add the shrimp and cook, until pink and curled, about 3 minutes. Meanwhile, heat black pepper sauce in a small saucepan over medium heat
3. Transfer the shrimp to the black pepper sauce. Cook, stirring, until the shrimp is well-coated
4. Transfer to plates and arrange with the dried pineapple. Garnish with the jicama and pea shoots, and serve