Sauteed Shrimp With Vodka and Mango

• 1 1/2 pounds raw shrimp
• 2 tablespoons lemon juice
• Salt and freshly ground white pepper to taste
• 1 ripe mango
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 4 tablespoons lemon vodka
• 3/4 cup heavy cream
• 1/2 teaspoon red pepper flakes
• 2 tablespoons finely chopped coriander

1. Shell and devein the shrimp.
2. Place the shrimp in a bowl and add the lemon juice and salt and pepper.
3. Cover with plastic wrap, and let stand for about 15 minutes.
4. Peel the mango and cut it in half-inch-thick slices.
5. Heat the oil and butter in a large nonstick skillet.
6. When it is quite hot but not smoking, add the shrimp, stirring rapidly.
7. Cook for 2 minutes.
8. Sprinkle with the shallots, and cook, stirring, for about 10 seconds.
9. Add the vodka, cream, more salt and pepper if desired, and the pepper flakes.
10. Cook over high heat about 1 minute.
11. Add the mango and cook briefly until piping hot, not longer.
12. Using a slotted spoon, transfer the shrimp and the mango to a warm serving plate.
13. Bring the sauce to a rolling boil for about 30 seconds, add the coriander, and spoon the sauce over the shrimp.
14. Serve with rice.

shrimp, lemon juice, salt, mango, olive oil, butter, shallots, lemon vodka, heavy cream, red pepper, coriander

Taken from cooking.nytimes.com/recipes/10248 (may not work)