Heat the canola oil and 2 tablespoons of butter in a 10-12 inch skillet, preferably a cast iron skillet, over medium-high heat.

Season the shrimp with salt and pepper and add them to the pan. Cook on one side for 3 minutes and turn them over. There should be a little char on them.

Remove the pan from the heat and add the rum. Use a grill lighter to ignite the rum. Be careful and stand back. Once the flames have gone out, return the pan to the heat. This takes about 30 seconds.

Add in the remaining butter, garlic, lemon juice, and lime juice and cook the shrimp for another 3 minutes. Top with queso fresco and cover for 2 minutes.

Stir in the fresh cilantro and remove from the heat. It's ready to serve!