JACARANDA’S SAN CAP SHRIMP

3 large Gulf Shrimp, peeled and backs cleaned
¼ cup orange juice
½-ounce shot Captain Morgan spiced rum
2 Tbsp. cream of coconut

Brown the shrimp for one minute per side.
Sauté on medium heat with a drizzle of olive oil.
Pour rest of ingredients in pan with shrimp. Simmer for eight minutes and reduce sauce.
Garnish with parsley and lemon. Serve hot.