2 lbs. large unshelled shrimp
1/2 c. Bacardi dark rum
1 tbsp. lemon juice
1/2 stick butter, melted
1/4 c. minced parsley
2 crushed garlic cloves
1 tsp. salt
1/8 tsp. pepper
2 tbsp. Bacardi dark rum

Leaving tails on, peel, de-vein and rinse shrimp. Cut, not quite through, lengthwise-flatten slightly. Combine remaining ingredients except 2 tablespoons rum in frying pan. Heat. Add shrimp; coat well.

Cook over low heat till shrimp turn pink. Splash 2 tablespoons rum over shrimp. Ignite.

Makes 6 servings.

Submitted by: Karen LaValley