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

Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 1
 

Ingredients:

3 pounds large raw shrimp*
1 teaspoon salt to taste
1/2 cup light rum
1 tablespoons lime juice of
1 tablespoon Worcestershire sauce
4 tablespoon salted butter (1/2 stick)
1/2 cup Spanish olive oil
4 cloves garlic, finely -chopped (or more)
1/4 cup cracker meal or fine bread -crumbs
1/2 teaspoon ground cumin
2 tablespoon finely chopped fresh parsley
 

Preparation:

* shelled and with tails left on (3 pounds yields about 44 shrimp) 1. Place the shrimp in a large non-reactive bowl and season liberally with salt and Tabasco. In a small non-reactive 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.