Preparation:
Combine olive oil, cumin, nutmeg, cloves, cayenne, and rum stir in half of the butter-mix well cut a cross into the bottom of each onion combine onions, half of the fish stock and half of the remaining butter in a saucepan, over a medium flame cover and simmer for 15 minutes remove from heat and set aside heat remaining butter in a skillet, over a medium flame whisk in flour until bubbly gradually whisk in remaining fish stock heat and stir until thickened remove from heat combine thyme, bay, onions, and marinade in a saucepan, over a medium flame heat to a boil, reduce heat, simmer for 20 minutes skim well remove onions to another pan with a slotted spoon strain liquid into pan with onions, discarding solids thread shrimp onto bamboo skewers season with salt and pepper grill for 2-3 minutes on each side reheat onions and sauce arrange onions and shrimp onto a serving platter pour sauce over the top sprinkle with minced parsley serve hot |
