Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1 cup cider vinegar

  3. 1/2 teaspoon crushed red pepper flakes

  4. 1 jalapeno, seeded and minced

  5. 12 ounces spinach , stemmed, washed and torn

  6. 1/2 red bell pepper, julienned

  7. 1/2 mango, peeled and thinly sliced

  8. 1/4 cup cider or sugar cane vinegar

  9. 3/4 cup olive oil Kosher salt and freshly ground black pepper

  10. 4 tablespoons butter

  11. 12 large shrimp, peeled and deveined (about 12 ounces)

  12. 3 ounces tequila, plus more to taste

Instructions Jump to Ingredients ↑

  1. For the gastrique: In a small saucepan , combine sugar, vinegar, red pepper flakes and jalapeno. Bring to a boil and simmer until reduced and thickened to a sauce consistency. Set aside. For the salad: In a large bowl, combine spinach, red bell pepper and mango . Toss with vinegar and oil and season with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add shrimp and cook until they just begin to turn pink, about 1 minute. Remove pan from heat, add tequila and return pan to heat. Carefully ignite tequila and let the flames die down. Add 1/2 cup of the gastrique and cook, stirring, until shrimp are glazed with the sauce and cooked through, about 1 to 2 minutes. Remove pan from heat, whisk in remaining 2 tablespoons butter in pieces until sauce is thick and smooth. Serve shrimp on salad, drizzle with sauce.


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