MOJITO LIME SHRIMP

Ingredient:

• 1 pound  Jumbo Shrimp (16-20 count, peeled and deveined with tails on)
• 1 Jalapeño small diced
• 2 teaspoons  Ginger (peeled and grated)
• 2 Cloves Garlic, minced
• 1/4 cup  Rum
• 1/4 cup  Mint

• 2 Limes (juice and zest, plus more)
• 2 tablespoons  Butter

Method:

• 1. Preheat large sauté pan over medium-high heat. Season the Shrimp with Salt and Pepper.
• 2. Add a drizzle of Olive Oil to the pan along with the seasoned Shrimp and sauté for 2 minutes. Add the Jalapeno, Ginger, and Garlic and sauté for one minute until fragrant.
• 3. Remove from heat and carefully add in the rum. Immediately place back on the heat to flambé. When the flame subsides, add the Lime Zest and Juice to the pan and cook for a few more minutes or until the alcohol has burned off and all of the Shrimp have turned pink.
• 4. Swirl in Butter and add in the Mint Leaves. Remove from heat and serve on to of tostones. Garnish with Cilantro Leaves, a  slices of Lime Wedge.