Prawns , pineapple and rum

langostinosA variety of skewered shrimp and pineapple with rum now , low calorie dish great for a light and pineapple diuretic dinner.

About 8 prawns
3 pineapple slices
A little rum
2 cloves garlic
olive oil

Peel the prawns and reserve heads . Put the pan on fire with oil and toss the garlic cloves and heads.

When they are golden brown remove the garlic cloves and heads .then put the prawns and give a few laps .

Next we toss the chopped pineapple and let it simmer for lightly browned pineapple, pour the chorretón rum and ignite with a match to remove alcohol famearlo and serve it all together on a plate

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