Fresh coarsely−ground pepper

Instructions

1. 1

   Melt butter in a saucepan, chafing dish or electric skillet, depending on whether to be cooked at the

2. 2

   table or on the stove. Add garlic to butter and sauté slightly to extract some of the garlic flavor. Add

3. 3

   parsley. Add rum and bring mixture up to a slow simmer. Drop well drained shrimp, preferably at

4. 4

   room temperature, into the mixture and cook fairly rapidly. The best way to judge when the shrimp is

5. 5

   cooked is when the tail shell becomes bright red and the shrimp curl into a "C" and are quite firm.