Sherry vinegar Grilled Shrimp Platter

Method

1. Start by prepping your olive oil, garlic, smoked paprika so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the grilled shrimp and let it roasted, undisturbed, so it takes on real color before you stir.
4. Stir in the pomegranate seeds along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with chili crisp right before serving.
6. Serve warm, ideally with something to soak up the sauce.