1 1/2 lb Raw shrimp, peeled and
Deveined
2 tb Lemon juice
1    Ripe mango, peeled and
Sliced 1/2" thick
1 tb Olive oil
1 tb Butter
2 tb Shallots, chopped fine
4 tb Lemon vodka
3/4 c  Heavy cream
1/2 tb Red pepper flakes
2 tb Coriander, chopped fine

Place shrimp in a bowl. Add lemon juice, salt and pepper to taste.
Cover, let stand for 15 min. Heat the oil and the butter together in
a large, nonstick skillet. When quite hot, but not smoking, add
shrimp. stirring rapidly. Cook for 2 min. Sprinkle with shallots.
Cook, stirring rapidly, for 10 sec. Add vodka cream and pepper
flakes. Add salt & pepper to taste. Cook over high heat for 1 min.
Add mango. Cook briefly until hot, but no longer than necessary. Use
a slotted spoon to remove shrimp and mango, keep warm. Bring sauce to
a rolling boil for about 30 sec. Add coriander. Remove from heat.
Serve sauce over shrimp. Serve ever hot rice.

My notes: I worked on a lower heat and slower timetable, and it still
turned out great. I also significantly reduced the pepper flakes, but
then again I am a spice weenie.