2-3 lbs large shrimp, peeled and deveined
1/2 cup light rum
1/4 cup lime juice
1/2 tsp ground cumin
Salt and freshly ground pepper to taste
Cayenne pepper or hot sauce to taste (optional)
1/2 cup olive oil
4-6 cloves garlic, finely chopped
1/2 cup fresh or dry bread crumbs
Chopped parsley for garnish
Combine the shrimp, rum, lime juice, cumin, salt, pepper, and optional cayenne in a non-reactive bowl and marinate refrigerated for 1 to 2 hours. Place the shrimp (discard the marinade) in a single layer in a baking dish or individual ramekins.
Heat the oil in a skillet over moderate heat and saute the garlic until aromatic, 1 to 2 minutes. Spoon the oil and garlic over the shrimp and sprinkle with the bread crumbs. Cook under a preheated broiler until the shrimp are firm and opaque and the bread crumbs are deep golden brown, 8 to 10 minutes. Sprinkle with chopped parsley and serve immediately.
Serves 4 to 6.