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

Instructions

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.