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Cuban   -   Sweet Rum Shrimp   adapted from A Taste of Cuba by Linnette Creen

  • Oil -- for frying
  • 1 Cup Flour
  • 1 Tablespoon Salt
  • 1 Pound Large Shrimp -- peeled and deveined
  • 1/4 Cup Mayonnaise
  • 3 Teaspoons Honey
  • 1 Tablespoon Dark Rum
  • Parsley -- for garnish
Directions Fill a saucepan with 2 inches of oil over medium high heat. Combine flour and salt in bowl and dredge shimp in it until thoroughly coated. Fry shrimp for 2 minutes on each side. Remove with spoon and drain on paper towels. Place mayonnaise, honey and rum in saucepan and stir until the mixture is just warm. Remove from heat. When all shrimp are fried add them to the sauce and toss until well coated. Shake to drain off excess sauce and place on large platter, garnished with parsley.
Serves 4
Time to Make 0:00

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