1/4 c. oil
48 lg. prawns, cleaned
1 tbsp. fresh tarragon, rosemary, thyme, mixed or 1/2 tbsp. dried herbs
2 oz. tequila
4 c. orange juice
1 c. tequila
1 tbsp. brown sugar
2 shallots, minced
Juice of 2 limes
2 c. heavy cream
3 lg. bunches spinach, steamed and drained
Orange slices

Heat oil in heavy pan. Saute prawns and herbs until shrimp turn pink. Add 2 oz. tequila, ignite. Keep shrimp warm.

SAUCE:

Combine orange juice, tequila, brown sugar, shallots, and lime juice. Boil and reduce to 2 cups. Add cream and reduce in half.

To serve: Spoon sauce onto plates. Mound spinach in center. Arrange shrimp and orange slices around spinach. Garnish with green onions. Serves 6.

NOTE: Sauce can be made ahead of shrimp.