Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        large raw shrimp*
                        salt to taste
     1/2  cup           light rum
   1                    lime juice of
   1      tablespoon    Worcestershire sauce
   4      tablespoon    salted butter (1/2 stick)
     1/2  cup           Spanish olive oil
   4      cloves        garlic, finely -chopped (or more)
     1/4  cup           cracker meal or fine bread -crumbs
     1/2  teaspoon      ground cumin
   2      tablespoon    finely chopped fresh parsley

Preparation:

* shelled and with tails left on (3 pounds yields about 44 shrimp) 1. Place the shrimp in a large non-reactive bowl and season liberally with salt and Tabasco. In a small non-reactive bowl, combine the rum, lime juice, Worcestershire and cumin. Add the mixture to the shrimp, toss to blend, and refrigerate, covered, at least 1 hour or until ready to cook. 2. Preheat the broiler. In a small saucepan over low heat, heat the butter and oil. When the butter begins to foam, add the garlic, cook, stirring, 1 to 2 minutes, and set aside. 3. Remove the shrimp from the marinade (discard the marinade), transfer them to a shallow ovenproof dish that will fit them comfortably in a single layer or to individual ramekins, and spoon the garlic sauce evenly over them. Sprinkle the cracker meal on top. 4. Broil 4 inches from the heat source until golden, 8 to 10 minutes. Sprinkle with the parsley and serve at once.