Camarones para una boda Cubana

Prep time: 9 minutes
Cook time: 6 minutes
Total time: 15 minutes
Yield: 4 servings



INGREDIENTS:
Sauce
1/2 cup dark rum
1/2 cup orange juice
1/4 cup white vinegar
1/4 cup brown sugar
3/4 teaspoon salt
Shrimp
2 cloves garlic, finely chopped
1/2 cup onion, slivered
1/2 cup green pepper, slivered
4 tablespoons olive oil (enough to thinly cover your pan)
8 jumbo shrimp (8-12 count size per pound), peeled, de-veined, and butterflied
Salt (to taste)
Red pepper flakes (to taste)

  In a small bowl, whisk together the rum, orange juice, vinegar, brown sugar, and salt. Set aside.
In a large fry pan with a tight fitting lid, sauté the onion and green pepper in the olive oil for just a minute or two on medium-high heat. Toss in the shrimp and the garlic and fry for two minutes longer, NO MORE, NO LESS, turning frequently. Add the mixed liquids, cover the pan tightly, and remove from heat. Let stand for five minutes, away from heat, covered tightly. No peeking!
Next, remove the shrimp and vegetables from the liquids in the pan and refrigerate, covered, until well chilled.
Reserve liquid in the pan and bring to a rapid boil under high heat. Stirring occasionally, boil the sauce until it reduces about 50 percent. The sauce should be thicker than water, but not syrupy! Run the sauce through a strainer and refrigerate until completely chilled.

Serve by plating individual servings – two jumbo shrimp on a bed of the onions and green peppers. Ladle some of the chilled sauce on each plate, just enough to make a small pool. Sprinkle each plate with a pinch of salt (trust us on this one) and some red pepper flakes – just enough to give it a little color.