Title: Camarones Al Ajillo Con Ron (Spicy Garlic Shrimp with Rum)
Categories: Seafood, Cuba, Update, Archived
Yield: 6 Servings

2 1/2 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 c Light rum
Juice of 1 lime
1 tb Worcestershire sauce
4 tb (1/2 stick) salted butter
1/2 c Pure Spanish olive oil
4 To 6 cloves garlic, finely
-chopped
1/4 c Cracker meal or fine bread
-crumbs
1/2 ts Ground cumin
2 tb 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