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.
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.