Tequila Tiger Shrimp With Tangerine Dressing

• FOR MY HOMEMADE RUB:
• 4 Tablespoons Kosher Salt
• 2 Tablespoons White Granulated Sugar
• 2 Tablespoons Brown Sugar
• 2 Tablespoons California Mild Chili Powder
• 2 Tablespoons Paprika
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Black Pepper
• 1/2 teaspoons Cayenne Pepper (Optional)
• FOR THE SHRIMP:
• 1 pound Large Shrimp (I Used Tiger Shrimp, About 24 Per Pound)
• 2 teaspoons Homemade Rub (Recipe Included) Or Salt And Pepper
• 3 Tablespoons Chopped Mint (Chop It Just Before Using), Divided
• 2 Tablespoons Canola Oil
• 3/4 cups Good Tequila (I Used Patron), Divided
• 2 cups Your Favorite Blend Of Mixed Greens
• 1 whole Fuji Apple (cored Then Sliced In Sticks For Garnish)
• FOR THE TANGERINE DRESSING:
• 1/4 cups Fresh Tangerine Juice Or Citrus Of Your Choice
• 2 Tablespoons Canola Oil
• 1 Tablespoon Dijon Mustard
• 1 pinch Homemade Rub (Recipe Included) Or Salt And Pepper

1. For my homemade rub, combine all ingredients in a small bowl and set aside.
2. Peel and devein shrimp and put them in a bowl. Evenly dust with some of the rub mixture (or just salt and pepper) and 2 tablespoons of the freshly chopped mint. Drizzle canola oil over shrimp. Put into a re-sealable plastic bag, add 2 tablespoons (or more) of your favorite tequila. Seal the bag then squish the bag and set aside to marinate for about 20 minutes. Don't marinate it for more than 60 minutes as the tequila can denature the protein in the shrimp (i.e. cook the shrimp).
3. Whisk the tangerine dressing ingredients together in a bowl and store in the fridge. The dressing will last a week in the fridge. Make sure you taste the dressing and adjust the amount of citrus to your liking. If it is too tart, add some white sugar to balance out the flavor.
4. Heat grill to 450u0b0F or perform the hand test. (The test is a measure of how long you can hold your hand 6 inches above the grill before withdrawing your hand. 2-3 seconds is equivalent to about 450u0b0F.) Ensure that your grates are cleaned and oiled before cooking to reduce sticking.
5. Remove shrimp from the marinade. Cook shrimp on the hot grill, about 2 minutes on each side depending on size of shrimp. If you're not using a grill, you can use a hot saute pan. I like to cook until the shrimp begins to turn opaque (there are no translucent parts) and remove from heat to a clean plate. This will allow the residual heat from the next step to perfectly cook the shrimp.
6. Heat an oiled saute pan until very hot. Add the shrimp you took off the grill to the hot saute pan. Remove the pan away from the fire. Tilt pan away from you and carefully add 2 tablespoons (or more if you like) of your favorite tequila. Return pan back on heat. Be careful because it will flame up. The alcohol will flambe and burn out, leaving the flavor behind.
7. Add the remaining 1 tablespoon of freshly chopped mint to the shrimp after the flames subside. Remove from heat.
8. Coat the mixed greens with some of the dressing. Separately, coat shrimp with some of the dressing. Mound the dressed salad on a plate and arrange the grilled shrimp around the side. Garnish with Fuji apple matchsticks for a contrasting crunch. Serve immediately.

my, kosher salt, sugar, brown sugar, california, paprika, ground cumin, black pepper, cayenne pepper, shrimp, rub, before using, canola oil, apple, fresh tangerine juice, canola oil, dijon mustard, rub

Taken from tastykitchen.com/recipes/salads/tequila-tiger-shrimp-with-tangerine-dressing/ (may not work)