1Peel and devein shrimp, leaving tails on. Split length-wise without cutting in half,and arrange in baking pan, tails up. Pour Rum Butter Sauce over shrimp. Bake in pre-heated 450^ oven for 4 minutes;slip under the broiler for 2 or 3 minutes to brown.
Remove shrimp to a bed of hot rice in serving dish.Drain the sauce off and add the rum. Spoon sauce over shrimp and rice.
2Rum Butter Sauce:
Combine all ingredients in a small saucepan, except rum. Heat to simmer then remove from heat and pour over shrimp.
Melt butter in medium saucepan, add onion; cook until onion is soft and translucent. Add water and salt.
Bring to a boil again, stir and cook until rice has absorbed all the liquid and is tender and fluffy.