Remove the shell from the shrimp and devein them. Heat the olive oil in a frying pan and gently sear the shrimp on both sides. Add the olives, pine nuts and pesto, season with salt and pepper and keep warm.
Finely chop the white cabbage and blanch briefly in boiling salted water. Heat 1 tbsp butter in a saucepan, sauté chili and shallots in it, pour in cabbage, sprinkle sugar over it and caramelize slightly. Extinguish with white wine and cook for five minutes. Then add the chili sauce, season with salt and cook until al dente.
Divide the cabbage evenly on plates and spread the shrimp evenly on top.
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