Ingredients

• 8 large shrimp peeled, deveined, & butterflied
• ½ tsp. fresh Garlic chopped
• ¼ cup olive oil
• ½ cup heavy cream
• ¼ cup coconut, shredded
• ¼ cup Rum
• 1 cup pasta, cooked
• Green onions to taste
• Salt to taste
• White pepper to taste

Directions

In a small saucepan, heat the heavy cream and the coconut. When the cream is boiling, add half the rum. Lower heat and let simmer. In another small saucepan heat olive oil, then add the shrimp, garlic and green onions. Season with salt and white pepper. When shrimp is half done add the remaining rum. This will flame a little. When the flame stops, add the mixture to the cream sauce. Place the hot cooked pasta on a plate and ladle the sauce on the pasta. Sprinkle with toasted coconut and garnish with green onions.