Recipe - Camarones Al Ajillo Con Ron (Spicy Garlic Shrimp With Rum)

2 One half To 3 pounds large raw
shrimp, shelled and
deveined, with tails
Left on (3 pounds yields
about 44 shrimp)
Salt to taste
tablespoon Sauce to taste
One half cup Light rum
Juice of 1 lime
1 tablespoon Worcestershire sauce
4 tablespoon (One half stick) salted butter
One half cup Pure Spanish olive oil
4 To 6 cloves garlic, finely
chopped
One fourth cup Cracker meal or fine bread
crumbs
One half teaspoon Ground cumin
2 tablespoon Finely chopped fresh parsley
1 Place the shrimp in a large
nonreactive bowl and
season liberally

with salt and Tabasco. In a small nonreactive bowl, combine the rum, lime
juice, Worcestershire, and cumin. Add the mixture to the shrimp, toss to
blend, and refrigerate, covered, at least 1 hour or until ready to cook. 2.
Preheat the broiler. In a small saucepan over low heat, heat the butter and
oil. When the butter begins to foam, add the garlic, cook, stirring, 1 to 2
minutes, and set aside. 3. 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. Sprinkle the cracker meal on top. 4. Broil 4
inches from the heat source until golden, 8 to 10 minutes. Sprinkle with
the parsley and serve at once. Makes 6 to 8 servings CAMARONES AL AJILLO
CON RON Spicy Garlic Shrimp with Rum

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip