24 medium shrimps, peeled & deveined
2 cloves of garlic, minced
1 stalk green onion, finely chopped
zest of one lime
3 tbsp. Island Spiced Pineapple papaya Ginger Sauce
3 tbsp butter
2 oz amber rum
100 ml mango nectar
juice of one  lime
salt to taste
2 tbsp of olive oil

Combine shrimp, garlic, onion, zest, oil and pineapple ginger sauce. Over high heat, melt butter and add shrimp, saute briefly cook half way and remove from pan. Add rum, papaya, Island Spiced sauce, mango nectar, and zest. Bring to a boil and add salt as needed and return shrimps to pan  and cook until done. Serve as an appetizer, canape, or as a main course.