This can be served over rice or as an appetizer.
1 pound cleaned, de-veined shrimp, with
tail shells left on
1/4 pound butter
1 tablespoon parsley
1 fresh lemon, sliced very thin
Fresh coarsely-ground pepper
1/4 cup rum
3 cloves garlic, minced
Melt butter in a saucepan, chafing dish or electric skillet, depending on whether to be cooked at the table or on the stove. Add garlic to butter and saute.