Wok Stirred Drunken Shrimp and Mango

Serves 4

1 1/2 pounds Contessa colossal shrimp
1 bunch scallions, cut into 1-inch pieces
1 cup Gosling's gold rum, divided
2 cups rice flour
2 tablespoons Szechwan peppercorns, ground
1 tablespoon minced ginger
2 mangoes, peeled, sliced
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
Steamed white and brown rice combination, for serving

In a large bowl, marinate the shrimp and scallions in 1/2 cup rum for 20 minutes. In a shallow dish, combine rice flour and Szechwan peppercorns and season with salt. Drain shrimp and scallions, reserve the rum marinade, and toss the shrimp and scallions to coat in rice flour mixture. In a wok over high heat, add 1-inch of oil and shallow-fry the shrimp and scallions until medium rare, about 5 minutes. Transfer to a paper towel-lined plate. Pour off the oil, wipe out the pan with a paper towel, and add enough oil to coat and stir-fry ginger and mango. Add back shrimp and scallions, cook through, about 2-3 minutes, and flambé with a few tablespoons of reserved rum. Let flames die down and alcohol cook out. Serve over white-brown rice combo