Shrimp And Banana Cocktail

• 20 shrimp, peeled and deveined with tails on
• vegetable oil, as needed
• salt and pepper, to taste
• 4 tablespoon shallots, brunoise (about 1 1/2 shallots)
• 1 tablespoon finely chopped garlic (about 4 cloves)
• 4 very ripe bananas (so ripe that the skins are black)
• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 3 tablespoon sambal
• 1 teaspoon honey
• juice of 2 limes
• 1 cup fresh cilantro, chopped
• onion sprouts, for garnish

1. Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt, and pepper. Add the shallots and garlic.
2. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet.
3. Add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
4. Mix the water and soy together, add the sambal and honey, and saute another minute until heated through.
5. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes.
6. Finish with the lime juice and cilantro, and then season again if necessary.
7. Spoon the banana sauce into bowls. A small concave vessel with a large bell is best.
8. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.