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1
Place the shrimp in a large glass or ceramic bowl and toss with the salt and Tabasco.
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2
In a small glass bowl, combine the rum, lime juice, Worcestershire, and cumin.
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3
Whisk together and pour the mixture over the shrimp.
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4
Toss the shrimp to coat them evenly, cover the bowl and refrigerate for at least 1 hour and preferably 2.
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5
Preheat a grill or broiler to high heat.
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6
In a small saucepan heat the butter and olive oil over low heat.
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7
When the mixture is hot and foamy, add the garlic and stir for 1 or 2 minutes, until the aroma of the garlic is released.
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8
Do not allow the garlic to burn.
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9
Remove 2 tablespoons of the marinade from the shrimp dish and add to the garlic mixture.
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10
Bring to a simmer and cook for 1 minute.
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11
Remove the shrimp from the marinade with a slotted spoon and discard the remaining marinade.
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12
Place the shrimp in a shallow ovenproof dish that will hold them all in one layer.
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13
Or, make a single layer of shrimp in the base of individual gratin dishes.
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14
Pour an equal amount of the garlic mixture over each, and sprinkle with the salt, pepper, and bread crumbs.
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15
Broil the shrimp about 4 inches from the heat source until golden and bubbling, about 8 minutes.
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16
Remove from the oven and let cool for 5 minutes, then squeeze a little lime juice over each and sprinkle with the parsley
