To prepare this recipe, these the steps to follow:

The first thing we need to do if we don’t have our shrimps cleaned is to remove all of the shells and heads.

1. After that, we need to remove the black stripe on the back of each shrimp. This will avoid a bitter flavor arising from our salad.
2. Now wash the shrimps in cold water and let them dry up.
3. Put a non-stick skillet over high heat and pour the olive oil in it.
4. Toss the shrimps in it only when the oil is hot and start to stir-fry them.
5. Add a pinch of salt and pepper to taste and add the rum to the pan.
6. Make sure to be far enough, since the liquor will now ignite. Let the flame go down by itself, placing over low heat.
7. Chop both the parsley and coriander leaves and toss them in the pan along with shrimps and stir everything well.
8. Pour the soy sauce all over the shrimps, and mix well to cover them homogeneously.
9. Break the eggs in a medium sized bowl, add a small pinch of salt and pepper and beat them using a fork.
10. Place a skillet over medium heat, add a drizzle of olive oil and start scrambling the eggs.
11. Scramble them until they become very dry.
12. Slice thinly the onion and cut the tomatoes in 4 wedges, then toss everything serving bowls.
13. Add the shrimps to each bowl and serve warm.

Once the shrimps are cooked, they can last 2 days in the fridge, so you don’t have to worry if you prepare too much of it.