Shrimp in Rum and Mint Sauce 1 Tbs butter 2 cloves of garlic, minced 1 or 2 jalapenos, seeded and sliced (optional and to taste) 1 lb large shrimp, shelled and cleaned 1 bunch green onions handful of mint salt and pepper to taste 3 limes, juiced 1/4 cup of rum In a large skillet over medium heat, melt butter and saute garlic, jalapenos, and shrimp until the shrimp are opaque (2 to 3 minutes). Add green onions, mint, salt and pepper, lime juice, and rum. Simmer for about 2 minutes. Remove shrimp and other solids into serving bowl. Reduce the liquid over high heat until it is a thick syrup and then pour over shrimp. Coconut Ginger Rice 1 Tbs butter 2 cloves garlic, minced 1/2" to 1" fresh ginger, finely slivered 1 1/2 cups rice 1 cup coconut milk 2 cups water In a pan over medium heat, saute garlic and ginger in butter for 1 to 2 minutes. Add rice and lightly brown. Add coconut milk and water, reduce heat. Simmer until all liquid absorbed. Serve shrimp in rum and mint sauce on a bed of coconut ginger rice.