Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2½ each | To 3 pounds large raw shrimp, shelled and deveined, with tails |
| \N \N | Left on (3 pounds yields about 44 shrimp) |
| \N \N | Salt to taste |
| \N tablespoon | Sauce to taste |
| ½ cup | Light rum |
| \N \N | Juice of 1 lime |
| 1 tablespoon | Worcestershire sauce |
| 4 tablespoons | (1/2 stick) salted butter |
| ½ cup | Pure Spanish olive oil |
| 4 eaches | To 6 cloves garlic, finely chopped |
| ¼ cup | Cracker meal or fine bread crumbs |
| ½ teaspoon | Ground cumin |
| 2 tablespoons | Finely chopped fresh parsley |
1. Place the shrimp in a large non-reactive 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