How to make it

  • Heat a large, heavy skillet over high heat.
  • Reduce heat to medium/medium low and add butter and oil.
  • Once butter has melted and foam has died down, add garlic and cook, stirring constantly, about 30-60 seconds. Do not allow to burn!
  • Add pepper flakes and stir a couple times.
  • Add shrimp and rum and let boil a couple of minutes, flip the shrimp and continue to cook just until pink and curled. Do not over cook!
  • Lower heat to low and add mustard, paprika, oregano, lime juice salt and pepper and stir or toss to combine.
  • Add spinach a bit at a time, if needed, tossing with tongs to cook down with the hot shrimp/sauce.
  • Serve immediately over toasted bread, pasta or rice
  • **You can make these appetizers by using small toast rounds and smaller shrimp!

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