Camarones al Ajillo a la Cubana

Garlic shrimp — camarones al ajillo — arrived in Cuba via Spanish colonists but the island transformed the dish with dark rum, sour orange, and ají caballero chilli, turning a simple tapa into something uniquely Caribbean. Street-side paladares and Havana rooftop restaurants today grill them over wood-fired coals, adding a beautiful smoky edge to the rum-laced, garlicky glaze.

Serves: 4

Ingredients

Shrimp

• 700g (1 lb 9 oz) large raw shrimp (prawns), shell on, deveined (16–20 count)
• 6 cloves garlic, minced
• 2 tbsp (30ml) olive oil
• 1 tbsp dark rum
• Juice of 1 sour orange (or ½ orange + ½ lime)
• ½ tsp ground cumin
• ½ tsp sweet paprika
• ¼ tsp dried chilli flakes or 1 ají caballero, minced
• Salt and black pepper

Rum Glaze

• 3 tbsp (45ml) dark rum
• 2 tbsp (30ml) sour orange juice
• 2 tbsp (30g) butter
• 4 cloves garlic, minced
• 1 tbsp honey
• Salt to taste

Serving

• Fresh flat-leaf parsley and coriander, chopped
• Crusty Cuban bread or tostones
• Lime wedges

Instructions

1. Combine minced garlic, olive oil, rum, sour orange juice, cumin, paprika, chilli, salt and pepper in a bowl. Add shrimp, toss to coat, and marinate 20–30 minutes (no longer, as citrus will cook the proteins).
2. Make the glaze: melt butter in a small saucepan over medium heat. Add garlic and cook 1–2 minutes. Add rum (stand back — it may flame), orange juice, and honey. Simmer 3–4 minutes until reduced by half and slightly syrupy. Season and set aside.
3. Heat a charcoal or gas grill to maximum. Thread shrimp onto metal skewers or place directly on clean oiled grates. Grill 2–3 minutes per side until shells are charred and flesh is opaque and just cooked through.
4. Remove shrimp to a large bowl. Pour the warm rum glaze over and toss to coat thoroughly.
5. Pile onto a platter, scatter with parsley and coriander. Serve immediately with crusty bread to soak up the glaze, tostones, and lime wedges.

Cook's Notes: Grilling shell-on keeps the shrimp juicy and adds flavour from the caramelised shells. If you prefer peeled shrimp, reduce grill time by 30 seconds per side. Flambéing the rum in the glaze is optional but removes harshness.