- 3 tablespoons unsalted butter
- 1½ pounds shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 to 2 jalapeño or serrano chilies, seeded and minced
- ¼ cup finely chopped fresh mint, cilantro, or parsley
- 4 scallions, trimmed and finely chopped
- ¼ cup dark rum
- 2 to 3 tablespoons fresh lime juice
- Salt and freshly ground black pepper, to taste
- Melt the butter in a large frying pan over medium heat. Add the shrimp, garlic, and chilies and cook for 1 minute.
- Stir in the mint, scallions, rum, lime juice, and salt and pepper. Bring the mixture to a boil and cook until the shrimp are done, about 1 minute. Remove the shrimp with a slotted spoon and transfer to a serving dish.
- Boil the sauce over high heat until thick and syrupy, 2 to 3 minutes. Correct the seasonings, adding salt or lime juice to taste. Pour the sauce over the shrimp and serve at once.