This can be served over rice or as an appetizer.
- 1 pound cleaned, de-veined shrimp, with tail shells left on
- 1/4 pound butter
- 1 tablespoon parsley
- 1 fresh lemon, sliced very thin
- Fresh coarsely-ground pepper
- 1/4 cup rum
- 3 cloves garlic, minced
- Melt butter in a saucepan, chafing dish or electric skillet, depending on
whether to be cooked at the table or on the stove. Add garlic to butter and
sauté slightly to extract some of the garlic flavor. Add parsley. Add rum and
bring mixture up to a slow simmer. Drop well drained shrimp, preferably at room
temperature, into the mixture and cook fairly rapidly. The best way to judge
when the shrimp is cooked is when the tail shell becomes bright red and the
shrimp curl into a "C" and are quite firm. This usually takes about
4 to 5 minutes.
- At this point, quickly stir in the lemon slices, and season to taste with
coarsely ground pepper.
- Sprinkle with 1/4 cup 180 proof rum and ignite for presentation.
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