Shrimp and Tasso Pinchos, Jicama Slaw, Pepper Gastrique, and Hot Sauce Beurre Blanc
For the Pepper Gastrique:
Put the vinegar, molasses, sugar, and red pepper flakes in a saucepan. Cook over a medium heat until the mixture reaches a syrup consistency. Remove from the heat and set aside.
For the Hot Sauce Beurre Blanc:
Heat the hot sauce over a medium heat until it comes to a boil. Add the cream and bring up to a simmer. Simmer for 5 minutes. Slowly whisk in the butter until the mixture is smooth in texture. Set aside.
For the Jicama Slaw:
Toss the jicama, cabbage, pepper, and pineapple together in a bowl and season with salt and pepper. Toss with 1 tablespoon of the Pepper Gastrique for added flavor.
For the Pinchos:
Preheat a deep-fryer to 300ºF. Spear the shrimp and Tasso with the skewers, putting 2 shrimp and 1 Tasso piece on each skewer. Season the skewers with salt and pepper, and coat them lightly with flour. Gently deep fry the skewers for about 1 minute, or until done.
To Assemble and Serve:
Plate the Jicama Slaw. Toss the Pinchos with the Hot Sauce Beurre Blanc and plate them on top of the Jicama Slaw. Drizzle a little gastrique on the plate and skewers.