Camarones al ajillo con ron (spicy garlic shrimp with rum) Recipe

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Camarones al ajillo con ron (spicy garlic shrimp with rum)

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Garlic, Hot & Spicy, Seafood, Shrimp, Vegetables

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Ingredients:

2 1/2	each	To 3 pounds large raw
		-shrimp, shelled and
		-deveined, with tails
		Left on (3 pounds yields
		-about 44 shrimp)
		Salt to taste
		Tb Sauce to taste
1/2	cup	Light rum
		Juice of 1 lime
1	tbsp	Worcestershire sauce
4	tbsp	(?stick) salted butter
1/2	cup	Pure Spanish olive oil
4	each	To 6 cloves garlic, finely
		-chopped
1/4	cup	Cracker meal or fine bread
		-crumbs
1/2	tsp	Ground cumin
2	tbsp	Finely chopped fresh parsley

Procedures:

1	Place the shrimp in a large non-reactive bowl and season liberally with salt and tabasco.
2	In a small nonreactive bowl, combine the rum, lime juice, worcestershire, and cumin.
3	Add the mixture to the shrimp, toss to blend, and refrigerate, covered, at least 1 hour or until ready to cook.
4	Preheat the broiler.
5	In a small saucepan over low heat, heat the butter and oil.
6	When the butter begins to foam, add the garlic, cook, stirring, 1 to 2 minutes, and set aside.
7	Remove the shrimp from the marinade (discard the marinade), transfer them to a shallow ovenproof dish that will fit them comfortably in a single layer or to individual ramekins, and spoon the garlic sauce evenly over them.
8	Sprinkle the cracker meal on top.
9	Broil 4 inches from the heat source until golden, 8 to 10 minutes.
10	Sprinkle with the parsley and serve at once.
11	Makes 6 to 8 servings camarones al ajillo con ron spicy garlic shrimp with rum