Directions

1. Heat a generous drizzle of olive oil in a large skillet over medium heat.
2. Once the oil is hot, add the shrimp and sliced garlic.
3. Season to taste with paprika and dried chili.
4. Continue to sauté, turning often, until the garlic has softened and the shrimp are all almost cooked through.
5. Add a glug or two of rum to the pan, CAREFULLY light on fire, and flambé until the alcohol has been cooked off.
6. Serve and enjoy!