One Big Shrimp Dinner

If you like dinner spicy and hot and slightly sweet this shrimp gives you both.;) A great dish! CuisineAtHome.com - Issue 80 - April 2010. Prepare the rice first because it is going to take longer. Am having trouble with the computer, can't post the quantity for the bourbon, it is 3 T.

• Ready In: 45 mins
• Serves: 2

Ingredients

•  bourbon whiskey, - 3 tablespoons (optional)
• 3  tablespoons  pineapple juice or 3  tablespoons  orange juice
• 1  tablespoon fresh lemon juice
• 1  tablespoon honey
• 1  tablespoon olive oil
• 1⁄2 cup  sliced shallot
• 2  tablespoons  toasted shaved  almonds or 2  tablespoons  toasted pine nuts or 2  tablespoons  toasted  macadamia nuts
• 1  tablespoon  minced garlic
• 1⁄4 teaspoon red pepper flakes
• 10 -12  large shrimp, peeled, tails left on, deveined (8 oz)
• 1  cup  halved cherry tomatoes
• 1 (6 ounce) bag  fresh  Baby Spinach

• LEMON RICE

• 1  cup water
• 1  teaspoon  minced lemon zest
• 2  tablespoons fresh lemon juice
• 1⁄2 cup  dry-long grain rice
•  salt, to taste
•  black pepper, to taste

Directions

1. SHRIMP & SPINACH:.
2. Whisk togeter bourbon, juice (pineapple or orange), lemon juice and honey untill blended, set aside.
3. Heat oil ina large skillet over medium-high.
4. Add shallots and sauté until softened, 1-2 minutes.
5. Add nuts, garlic and pepper flakes.
6. Sauté until nuts begin to brown, about 2 minutes, stirring frequently.
7. Add shrimp and sauté until almost cooked, about 2 minutes.
8. Remove pan from heat, add bourbon mixture.
9. Return skillet to heat and boil mixture 1-2 minutes to reduce. (If mixture flames up let it burn off), or cover the skillet with a lid to extinguish.
10. Remove shrimp from skillet with a slotted spoon, keep warm.
11. Add tomatoes to the skillet and cook 1 minute; add spinach by the handfulng with tongs until just wilted.
12. Divide Lemon Rice between two plates, and top with spinach mixture and shrimp.
13. LEMON RICE:.
14. Bring water and juice to a boil in a saucepan.
15. Add rice, cover, reduce heat to low, and simmer until liquid is absorbed, 20 minutes.
16. Stir in zest, and season with salt and pepper.