Caribbean Shrimp in Lime Sauce, Flambeed with Rum

Description
Recipe from Spring/99 issue of Gusto Magazine, donated by Daniel et Daniel Catering, Toronto. I prepared this dish for a "Caribbean Theme", birthday barbeque for 20 guests, by adjusting the recipe, times 5. It worked very well, and was a popular dish. Because the recipe was increased, times five, it had to be cooked in two batches, using two skillets at a time, on the barbeque. Flambe on a barbeque presents a small challenge but it can be done. There were no leftovers

Ingredients

 * 32 medium Shrimp, peeled and deveined
 * salt and pepper
 * 1 teaspoon finely chopped garlic
 * 1/2 tablespoon minced fresh ginger
 * 1 tablespoon vegetable oil
 * 1/3 cup dark rum
 * 2 limes, juice of
 * 3/4 cup coconut milk, plus
 * 2 tablespoons coconut milk
 * 1/4 cup 35% cream
 * cayenne pepper
 * 1/2 lime, zest of
 * 15 leaves fresh coriander
 * 1 tablespoon julienned red peppers

Directions

 * Season Shrimp with salt and pepper.
 * In a medium-heavy bottom skillet, over medium heat, saute Shrimp, garlic and ginger in oil about 3 minutes, stirring constantly to ensure garlic and ginger do not burn.
 * Add rum and flambe Shrimp.
 * Add lime juice and simmer about 1 minute.
 * Remove Shrimp from pan and set aside.
 * Add coconut milk, 35% cream, cayenne pepper and lime zest to pan; bring to a boil.
 * Reduce heat and simmer about 5 minutes, or until sauce thickens slightly.
 * Return Shrimp to pan until heated through.
 * Do not allow sauce to boil.
 * Adjust seasoning, if necessary.
 * Garnish with coriander and red pepper.