Title: Camarones al ajillo con ron (spicy garlic shr
 Categories: Seafood
      Yield: 6 Servings
 
  2 1/2 ea 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 ea 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 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