Name: Spicy Garlic Shrimp with Rum
Ingredients: 2 1/2 lb Raw large shrimp; peeled, deveined,; With tails left on; 1 3/4 ts Salt; divided; 3 ds Tabasco; 1/2 c Light rum; Juice of 1 lime; 1 tb Worcestershire sauce; 1 ts Ground cumin; 4 tb Unsalted butter; 1/2 c Spanish olive oil; 6 Garlic cloves; finely chopped; 1/2 ts Freshly-ground black pepper; 1/2 c Fine dry bread crumbs; 1 Lime; quartered; 2 tb Finely-chopped flat-leaf parsley

CATEGORY	CUISINE	TAG	YIELD
	Niger	Toohot08	6	servings

INGREDIENTS

2 1/2	lb	Raw large shrimp; peeled, deveined,
		With tails left on
1 3/4	ts	Salt; divided
3	ds	Tabasco
1/2	c	Light rum
		Juice of 1 lime
1	tb	Worcestershire sauce
1	ts	Ground cumin
4	tb	Unsalted butter
1/2	c	Spanish olive oil
6		Garlic cloves; finely chopped
1/2	ts	Freshly-ground black pepper
1/2	c	Fine dry bread crumbs
1		Lime; quartered
2	tb	Finely-chopped flat-leaf parsley

INSTRUCTIONS

Place the shrimp in a large glass or ceramic bowl and toss with 3/4
teaspoon salt nd Tabasco. In a small glass bowl, combine the rum, lime
juice, Worcestershire, and cumin. Whisk together and pour the mixture over
the shrimp. Toss the shrimp to coat them evenly, cover the bowl and
refrigerate for at least 1 hour and preferably 2. Preheat a grill or
broiler to high heat. In a small saucepan heat the butter and olive oil
over low heat. When the mixture is hot and foamy, add the garlic and stir
for 1 or 2 minutes, until the aroma of the garlic is released. Do not allow
the garlic to burn. Remove 2 tablespoons of the marinade from the shrimp
dish and add to the garlic mixture. Bring to a simmer and cook for 1
minute. Remove the shrimp from the marinade with a slotted spoon and
discard the remaining marinade. Place the shrimp in a shallow ovenproof
dish that will hold them all in one layer. Or, make a single layer of
shrimp in the base of individual gratin dishes. Pour an equal amount of the
garlic mixture over each, and sprinkle with the remaining salt, pepper, and
bread crumbs. Broil the shrimp about 4 inches from the heat source until
golden and bubbling, about 8 minutes. Remove from the oven and let cool for
5 minutes, then squeeze a little lime juice over each and sprinkle with the
parsley. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6255 broadcast 04-17-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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