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50 medium or large shrimp
2 Tbsp. olive oil
2 Tbsp. finely grated fresh ginger
1 Tbsp. minced garlic
1/2 tsp. red cayenne pepper
1/2 tsp. salt
1/4 c. rum
1 tsp. Nampla fish sauce (optional)
1 tsp. honey

Heat olive oil in a wok or deep frying pan. Add ginger, garlic, cayenne pepper, and salt. Cook for about one minute over medium heat until ginger and garlic brown slightly. Add shrimp, rum, fish sauce, and honey and turn heat to high. Stir and toss constantly until liquid has almost gone and ginger and garlic stick to shrimp; be careful not to overcook shrimp. Serve with coconut rice and fresh garden salad.