Tequila Glazed Shrimp Salad Flambe

  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe



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


  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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve shrimp on salad, drizzle with sauce.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.