1/2 pound shrimp, peeled
3 ounces onion, chopped
2-3 ounces escallion, chopped
3-4 cloves garlic, chopped
1 medium Scotch bonnet pepper
Thyme and parsley, chopped
2 ounces white wine
2-4 ounces butter
1-2 ounces rum
Salt and pepper to taste
Sauté all the vegetables in a frying pan in the butter over high heat for one minute. Add the shrimp and toss over high heat for three to four minutes, depending on the size. Add the white wine and reduce by half. Add the rum and flambe. Whisk in some cold butter and serve immediately.
