3 pounds large shrimp, peeled and deveined
Salt, to taste
Tabasco sauce, to taste
1/2 cup light rum
Juice of 1 lime
1 tablespoon Worcestershire sauce
1/2 teaspoon cumin
1/4 cup (1/2 stick) butter
1/2 cup Spanish olive oil
5 cloves chopped garlic
1/4 cup bread crumbs
2 tablespoons 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. Sauté 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.