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1/1 Photo of Caribbean Shrimp in Lime Sauce, Flambeed With Rum
Recipe from Spring/99 issue of Gusto Magazine, donated by Daniel et Daniel Catering, Toronto. I prepared this dish for a "Caribbean Theme", birthday barbecue 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 barbecue. Flambe on a barbecue presents a small challenge but it can be done. There were no leftovers
Units: US | Metric
Serving Size: 1 (113 g)
Servings Per Recipe: 4
The following items or measurements are not included:
limes, zest of