- 1 Meyer lemon
- Canola or vegetable oil
- 1 lb jumbo shrimp, peeled and deveined
- 1 tsp chipotle chile pepper
- Salt and freshly ground pepper
- 3 Tbsp reposado tequila
- 2 Tbsp butter
- 1 clove garlic, minced
- 1 Tbsp chopped fresh tarragon
- Warmed, wilted spinach
Cut lemon into slices.
In a large frying pan over medium heat, add 1 teaspoon oil. Add lemon slices to pan and let caramelize, 30 seconds-1 minute. Turn over and caramelize second sides, about 1 minute. Transfer to a plate and set aside.
In same pan over medium-high heat, add enough oil to just coat pan bottom. Season shrimp with salt, pepper, and chile pepper and add to pan. Cook shrimp until pink and slightly caramelized on first sides, about 3 minutes. Turn over onto second sides. Remove pan from heat, carefully add tequila, and light on fire. Stand back because it will flame. Once flames subside, return to medium-high heat and continue to cook until shrimp is cooked on second sides, about 3 minutes.
Add butter and garlic and bring to a simmer. Add tarragon and season with salt and pepper. Discard garlic clove. Serve shrimp over wilted spinach. Arrange caramelized lemon slices over shrimp.