GARLIC RUM SHRIMP
3 lb. large shrimp, peeled and deveined
Salt, to taste
Tabasco sauce, to taste
1/2 C. light rum
Juice of 1 lime
1 T. Worcestershire sauce
1/2 tsp. cumin
1/2 stick butter
1/2 C. Spanish olive oil
5 cloves chopped garlic
1/4 C. bread crumbs
2 T. fresh parsley, chopped
In bowl, season shrimp with salt and Tabasco.
In smaller bowl, combine rum, lime juice, Worcestershire sauce and
cumin. Blend with shrimp, refrigerate and marinate at least 1 hour.
In a small saucepan, combine butter and oil. When butter begins to get
foamy, add garlic. SautÃ© for 2 minutes. Set aside.
Transfer shrimp with marinade to dish (putting shrimp in single layer),
top with garlic sauce and bread crumbs. Broil (up to 10 minutes).
Garnish with fresh parsley if desired.