Name: Tequila Glazed Shrimp Salad Flambe
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 cup sugar; 1 cup cider vinegar; 1/2 teaspoon crushed red pepper flakes; 1 jalapeno, seeded and minced; 12 ounces spinach, stemmed, washed and torn; 1/2 red bell pepper, julienned; 1/2 mango, peeled and thinly sliced; 1/4 cup cider or sugar cane vinegar; 3/4 cup olive oil; Kosher salt and freshly ground black pepper; 4 tablespoons butter; 12 large shrimp, peeled and deveined (about 12 ounces); 3 ounces tequila, plus more to taste

Directions

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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Tequila Glazed Shrimp Salad Flambe

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