HAITIAN PRAWNS WITH RUM AND MINT

Ingredients

3 Tbls Butter
750 GM school Prawns, peeled and deveined
2 Garlic cloves, chopped
1 Scotch Bonnet, seeded and finely chopped
50 ml SHASHEMANE SWEET MISTRESS SERRANO
1/4 Cup fresh Mint chopped
4 Eshallots, finely chopped
1/4 Cup dark rum, preferably Appletons
3 tbls Lime juice
salt and pepper to taste

Method

1. Melt Butter in a large pan over medium heat. Add Garlic and Prawns. Cook 1 min.
2. Stir in Scotch Bonnet, SHASHEMANE SWEET MISTRESS SERRANO, Mint, Eshallot, Rum, Lime juice, Salt and Pepper. Increase heat and cook until Prawns are done. Remove the Prawns and transfer to a serving dish.
3. Over high heat, bring the sauce to a boil and cook until slightly thickened, 2 to 3 mins. Adjust the seasoning, adding more salt or lime juice to taste. Pour the sauce over the shrimp and serve at once.