2 lb. lg. unshelled shrimp
1/2 c. Bacardi dark rum (80 proof rum)
1/2 stick butter, melted
1/4 c. minced parsley
1 tbsp. lemon juice
2 crushed garlic cloves
1 tsp. salt
1/8 tsp. freshly ground pepper
2 tbsp. Bacardi dark rum

Leaving tails on, peel, devein 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 until shrimp turn pink. Splash 2 tablespoons rum over shrimp. Ignite immediately at table. 6 servings.