Shrimp and Brussels Sprout 'Agrodolce' with Tamarind Glaze

Heat a small non-stick pan over medium-high heat. Add the avocado oil and the minced Vidalia onion, sautéing until translucent and sweet, about 2 minutes.

Add the halved Brussels sprouts to the pan, cut-side down. Let them sear until the edges are deeply golden and caramelized, about 3 minutes.

Add the shrimp to the pan, tossing for 2 minutes until they turn pink and opaque.

Whisk the tamarind paste with a teaspoon of water and pour into the pan. Toss vigorously for 30 seconds to coat everything in a glossy, tangy glaze.

Transfer to a small plate, ensuring the shrimp and sprouts are neatly arranged. The dish should smell bright, tangy, and deeply aromatic from the caramelized onion.