Caribbean Shrimp in Lime Sauce, Flambeed with Rum

== Description ==
Recipe from Spring/99 issue of Gusto Magazine, donated by Daniel et Daniel Catering, Toronto. I prepared this dish for a "Caribbean Theme", birthday barbeque for 20 guests, by adjusting the recipe, times 5. It worked very well, and was a popular dish. Because the recipe was increased, times five, it had to be cooked in two batches, using two skillets at a time, on the barbeque. Flambe on a barbeque presents a small challenge but it can be done. There were no leftovers 
=== Ingredients ===
* 32 medium Shrimp, peeled and deveined 
* salt and pepper 
* 1 teaspoon finely chopped garlic 
* 1/2 tablespoon minced fresh ginger 
* 1 tablespoon vegetable oil 
* 1/3 cup dark rum 
* 2 limes, juice of 
* 3/4 cup coconut milk, plus 
* 2 tablespoons coconut milk 
* 1/4 cup 35% cream 
* cayenne pepper 
* 1/2 lime, zest of 
* 15 leaves fresh coriander 
* 1 tablespoon julienned red peppers 
== Directions ==
* Season Shrimp with salt and pepper. 
* In a medium-heavy bottom skillet, over medium heat, saute Shrimp, garlic and ginger in oil about 3 minutes, stirring constantly to ensure garlic and ginger do not burn. 
* Add rum and flambe Shrimp. 
* Add lime juice and simmer about 1 minute. 
* Remove Shrimp from pan and set aside. 
* Add coconut milk, 35% cream, cayenne pepper and lime zest to pan; bring to a boil. 
* Reduce heat and simmer about 5 minutes, or until sauce thickens slightly. 
* Return Shrimp to pan until heated through. 
* Do not allow sauce to boil. 
* Adjust seasoning, if necessary. 
* Garnish with coriander and red pepper. 
=== Other Links ===
== See also ==
Category:Caribbean Snacks
Category:Coconut milk Recipes
Category:Dark rum Recipes
Category:Lime Recipes
Category:Lime juice Recipes
Category:Recipes that need photos
Category:Rum Recipes
Category:Shrimp Recipes
Category:Snack Recipes