Yield: 6 servings
|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