Shrimp With Pineapple and Pickled Kumquats

• 1 cup white-wine vinegar
• 2 cardamom pods
• 12 kumquats
• 1 1/2 tablespoons honey
• Freshly ground black pepper
• Pinch of piment d'Espelette, Aleppo pepper or toasted and ground red-pepper flakes
• 13 cup extra-virgin olive oil, plus more for sauteing
• 13 pineapple, peeled, cored and cut into 2-inch cubes
• 1 cup frisee or other bitter or spicy greens, torn into small pieces
• 16 large shrimp, peeled and deveined
• Kosher salt
• 10 sprigs thyme

1. To pickle the kumquats, bring the vinegar to a boil in a small pan.
2. Add the cardamom pods.
3. Put the kumquats in a heatproof container, then pour in the vinegar mixture.
4. Let cool, then refrigerate for 2 days.
5. In a small bowl, whisk together the honey and 3 tablespoons of the kumquat vinegar.
6. Season with black pepper and piment d'Espelette.
7. Whisk in the olive oil.
8. Thinly slice 6 pickled kumquats and remove the seeds; set aside.
9. Thinly slice the pineapple cubes.
10. (You need only 12 slices total.)
11. In a mixing bowl, combine the frisee, pineapple and pickled kumquats.
12. Place the shrimp in a bowl and season generously with salt; add the thyme and toss.
13. Heat a large cast-iron pan until almost smoking, then pour in enough oil to thinly coat the base.
14. Carefully add the shrimp and thyme and brown on both sides until just cooked through, about 2 minutes; discard the thyme.
15. Transfer to the bowl with the frisee.
16. Pour in just enough vinaigrette to coat (about half) and toss.
17. Divide among 4 plates.

whitewine vinegar, cardamom pods, kumquats, honey, freshly ground black pepper, piment despelette, extravirgin olive oil, pineapple, bitter, shrimp, kosher salt, thyme

Taken from cooking.nytimes.com/recipes/11576 (may not work)