1 small onion, cut coarsely

2 garlic cloves

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 cup freshly squeezed orange juice

1/4 cup freshly squeezed lime juice

1 tablespoon rum

3 tablespoons olive oil

1 vanilla bean, split open

16 jumbo or large shrimp, peeled and cleaned

2 tablespoons minced cilantro leaves

Hot cooked rice for serving

Makes 4 servings.

Process onion, garlic, cumin, oregano, salt, pepper, orange juice, lime juice, rum and olive oil in a blender until smooth. Pour mixture into a saucepan and add vanilla bean. Bring to a boil, immediately reduce heat and simmer 3 minutes.

Stir in shrimp and bring sauce just to a boil. Remove pan from heat. Cover and set aside for about 3 minutes, or until shrimp are pink.

Remove shrimp with a slotted spoon to a warm platter. Remove vanilla bean and save for another use. Place the sauce over high heat and boil about 5 minutes, until reduced and slightly syrupy. Pour it over the shrimp, scatter with cilantro leaves, and serve with rice.

Nutritional information per serving (without rice): 173 calories (60 percent from fat), 11 g fat (1.5 g saturated, 7.7 g monounsaturated), 42.6 mg cholesterol, 6.6 g protein, 10.6 g carbohydrates, 0.7 g fiber.