- 2 ounces olive oil
- 2 ounces red onion, julienne
- 8 fresh jalapeno rings
- 10 (21/25 shrimp), shelled and deveined
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 ounces dark rum
- 1 ounce brown sugar
In a skillet over high heat, add olive oil, onions and jalapenos and cook until the onions are caramelized. Add the shrimp, and season with salt and pepper.
Deglaze pan with rum and add brown sugar. Cook until sugar has dissolved and caramelized. Serve immediately.
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