Heat oven to 425°F.

• Peel the cassava, then cut into thirds crosswise and lengthwise into ½-inch wedges.

Spread the cassava wedges on a sheet pan and toss with 2 tablespoons oil and the cassava spice blend. Season with salt and pepper. Cook in the hot oven, turning once halfway through, until golden brown and just tender, 20 to 25 minutes. While the cassava cooks, prep the other vegetables.

• Peel and cut the shallots into thin slices.
• Finely chop the garlic.
• Coarsely chop the parsley.
• Coarsely chop the cilantro.

• Juice the lime.

In a frying pan over medium-high heat, warm 2 tablespoons oil until hot but smoking. Add the shallots and garlic and cook, stirring occasionally, until the garlic is fragrant and the shallots have just begun to soften, 2 to 4 minutes. Add the sambal (if using) and the shrimp spice blend. Add ½ cup tequila, if using, and ½ cup water. (If not using tequila, add 1 cup water). With a wooden spatula, scrape up any fond at the bottom of the pan. Add the shrimp and cook, stirring occasionally, until the shrimp is pink and just cooked through and liquid has reduced and thickened to a gravy-like consistency, 2 to 4 minutes.
Take the pan off the heat and stir in the butter, if using, the cilantro, and half the lime juice.

Transfer the shrimp to individual plates. Toss the cassava with the parsley and the remaining lime juice and serve alongside the shrimp.