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

• 2 1/2 x 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 Tbsp. Worcestershire sauce
• 4 Tbsp. (1/2 stick) salted butter
• 1/2 c. Pure Spanish extra virgin olive oil
• 4 x To 6 cloves garlic, finely minced
• 1/4 c. Cracker meal or possibly fine bread crumbs
• 1/2 tsp Grnd cumin
• 2 Tbsp. Finely minced fresh parsley
• 1 x Place the shrimp in a large nonreactive bowl and season liberally

1. With salt and Tabasco.
2. In a small nonreactive bowl, combine the rum, lime juice, Worcestershire, and cumin.
3. Add in the mix to the shrimp, toss to blend, and chill, covered, at least 1 hour or possibly till ready to cook.
4. 2.
5. Preheat the broiler.
6. In a small saucepan over low heat, heat the butter and oil.
7. When the butter begins to foam, add in the garlic, cook, stirring, 1 to 2 min, and set aside.
8. 3.
9. Remove the shrimp from the marinade (throw away the marinade), transfer them to a shallow ovenproof dish which will fit them comfortably in a single layer or possibly to individual ramekins, and spoon the garlic sauce proportionately over them.
10. Sprinkle the cracker meal on top.
11. 4.
12. Broil 4 inches from the heat source till golden brown, 8 to 10 min.
13. Sprinkle with the parsley and serve at once.
14. Makes 6 to 8 servings CAMARONES AL AJILLO CON RON Spicy Garlic Shrimp with Rum

shrimp, light rum juice, worcestershire sauce, butter, olive oil, garlic, meal, cumin, parsley, shrimp

Taken from cookeatshare.com/recipes/camarones-al-ajillo-con-ron-spicy-garlic-shrimp-with-rum-98208 (may not work)