Thaw shrimp in refrigerator overnight. In the morning rinse and pat dry; add a clove of minced garlic, to the shrimp and put in a zip lock bag.

When ready to cook, rinse shrimp again in cold water and pat dry.

To make rum sauce: Melt 1 Tbls. butter in a small skillet over medium heat. Add shallot and garlic and cook, stirring constantly about 5 minutes or until shallot is tender. Reduce heat to low and slowly whisk in rum, juices, honey, salt and remaining butter. Cook stirring occasionally, 1 minute. Remove from heat and pour into a medium size bowl. Cover with paper towel. You will re-use the skillet to cook shrimp.

Sauté shrimp in a little olive oil, using the same skillet you made the sauce in. Only takes about 2-3 minutes.

Remove shrimp and add to bowl with rum sauce. Mix to coat.