you're on the right track, using a sweeter shrimp, in this case a langoustine, small red shrimps would work too. lightly cooked or seared. salt, fat and depth comes from the pork belly to provide a base layer. and instead of balsamic as an acid to bind, they used a lemon beurre blanc with lemon thyme oil to add even more zing.
balsamic glaze should work too, strawberry and balsamic vinegar is amazing combination.
Well met, friend! After writing that, I started reconsidering how it could be done. I arrived at a sibling comment's observation, that ceviche could be a better approach. Not so far from the balsamic! Onion in the ceviche may help (on second thought, it might be another strike against the strawberries). But no, the original incident was a grilled skewer -- yikes.
One flavor that I've found to be a a very flexible "strange bridge" is mustard. But... ye gods... that'd only turn the retch up to 11.
I do enjoy this side of cooking, it's basically a form of problem solving where the pay off is delicious food!
Happy I'm not the only one out there that enjoys pushing the limits. Although I am also at other times the staunchest of traditionalists...
yeah I'd definitely try balsamic, or maybe sour apples, or orange marmalade? Shrimp, mayo, apple is definitely a thing right? Is the cream part required? What about a citrusy balsamic shrimp banana crepe, with a light sugar dusting? ok weird but I'd love to try it
Korean marinades use pears for kalbi iirc.
PB on a hot dog isn't crazy tho the addition of banana is slightly more odd.
But my god. Strawberry and shrimp. Especially that very rich full bodied shrimp would be awful with strawberry! Gross!
And yet the brain is ticking, if you chose sweeter prawns that were very fresh and steamed them, I could see them going with milder raw strawberries. At least not contradicting them. Maybe some balsamic can bridge the two.