Filling in as the emergency, temporary Burgermeister this is one of the dinner dishes that Drew whipped up for the Mayfaire. Since he's always making stir-fries, why not do it with a Mexican twist to fit the theme of the Mayfaire dinner? Drew did a triple size batch of this in his big wok and turkey fryer burner at the very last minute. As with all stir-fries, the key is getting things prepped before you start the cooking process, no time to chop the onions, ok?

Ingredients
Yield: A lot of servings
2 shots	Tequila
3	Lemons, juiced
5 oz	Mango Gelatin (Goya is the brand I use - stuff looks like a mango flavored jello brick), cubed
2 heads	Roasted Garlic (trim the tops, drizzle with olive oil, wrap in foil and roast at 350 for an hour, squeeze)
2 medium	Red Onion, frenched (sliced into thin wedges)
1 tsp	Cumin
1 tsp	Chile Powder
2 lbs	Shrimp, peeled
2	Mangos, diced
1.5 cups	Fava Beans, blanched and peeled of their inner coats (optional)
4	Green Onions, roughly chopped
1/3 bunch	Cilantro, roughly chopped
	Salt and pepper to tase
	Lime wedges, if desired

In a saucepan (or in Drew's case, a metal bowl over the turkey burner), combine the tequlia, lemon juice and mango gelatin cubes and place over low heat. Whisk frequently until the gelatin completely dissolves. Set aside to cool.

Add several tablespoons of vegetable oil to a hot pan (at the fest Drew used a big wok), add the garlic and onions. Stir briskly to cover with oil and then add the spices.

Once the aroma of the cumin and chile powder bloom, toss in the shrimp. Work them quickly in the pan.

When the shrimp start turning pink, add the mangos and fava beans (if using) and keep tossing.

Just before the shrimp are cooked (and it happens quickly! Don't over cook!), add the green onions and then the Lemon/Mango sauce.