TENDER PINK SHRIMP WITH RUM FLAME WOW!!!! ENJOY DAN:

                             SHRIMP AU (100-PROFF) RUM by CHEF DAN:

Serves 4

INGREDIENTS:

 1 pound raw shrimp

1/4-cup butter

2 garlic cloves, crushed

2 shallots, finely mince

1 tablespoons lemon juice

1/4-teaspoon dried tarragon

3 tablespoons 100 proof rum

Kosher salt and freshly ground black pepper

DIRECTIONS:

1.     Peel and devein shrimp, leaving tail on.

2.     Heat butter in a skillet over medium-high heat, when the butter is sizzling add the shrimp and sauté, until shrimp turn pink, about 2-3 minutes.

3.     Add garlic, shallots, lemon juice, tarragon, and salt and pepper.

4.     Cook about 1 minute.

5.     Pour rum over the shrimp and ignite.

6.     Use long wooden matches or if you gas just tilt the pan toward the flame.

7.     As soon as the flame subsides. SERVE AND ENJOY DAN:           SAVOUR!