Tequila Shrimp with Mango Salsa over Rice

This has become a favorite at my house.  The sweetness of the mangoes and the spicy jalapenos creates a fabulous contrast. 

Salsa - -
     2 mangoes, peeled and cut into small pieces
     1 large tomato, cut into small pieces
     1/2 cup chopped cilantro leaves
     2 to 3 roasted jalapenos, peeled, seeded and chopped
     1 small bell pepper, diced (I like to use red, orange or yellow as they have a milder flavor)
     1 small red onion, diced
     3 tablespoons fresh lime juice (about 1 1/2 limes)
     Kosher salt and fresh ground pepper to taste
  
     Combine all ingredients, cover and set aside at room temperature.  You can adjust the heat level by adding more (or less) jalapenos, or by leaving the seeds in.

Shrimp -
     2 pounds shrimp, peeled and deveined (I use the 31/40 - they are just bite size without having to be cut)
     1/2 bottle tequila - enough to cover the shrimp

     Marinate for about 30 minutes.  Drain well, reserving the tequila.

     2 tablespoons olive oil
     4 cloves garlic, minced
     Kosher salt and fresh ground pepper to taste

     In a large skillet, heat 2 tablespoons of olive oil over medium heat.  Add the garlic and cook for a few minutes.  Add the shrimp and cook until just done, stirring frequently.  Add the reserved tequila and bring to a simmer.  The alcohol needs to cook out of the tequila to mellow the flavor.  I actually burn it off, but I'm a pyromaniac. 

     Serve with your favorite kind of rice - I use jasmine.  Serve all three dishes seperately and layer in a bowl.