Mike DeSorbo
David Bain


½ lb. 20-25 shrimp
Salt and pepper to taste
Granulated garlic
Onion powder
4 oz. spiced rum
¼ cup chopped garlic
¼ cup chopped green onions
2 cups mandarin oranges
½ cup orange juice
3 lemons
3 limes
1 Tbsp. brown sugar

In a bowl, combine shrimp, 2 oz. rum, season with  salt, pepper, garlic and onion powder. Section the fruits. Roughly cut into ¾ sections. Heat sauté pan to medium gas heat. Add 2 Tbsp. butter. When melted and bubbly, add shrimp and chopped garlic. Heat until shrimp is no longer transparent and has a nice color. Add remaining rum and flambé. Add chopped citrus fruits and brown sugar. Finish with orange juice. Reduce to half. Serve on a platter and garnish with whole fruit sections and green onion. Serves 4