2 cloves garlic, minced
1 teaspoon fresh lemon juice
1 teaspoon tomato paste
1/2 teaspoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon cigar seasoning
1 teaspoon paprika
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/8 teaspoon dried basil
1 teaspoon ground cinnamon
In a shallow dish, combine garlic, lemon juice, tomato paste, pepper, hot pepper sauce, cigar seasoning, paprika, oregano and rosemary. Mix well and shape into 1 inch rounds. Discard marinade.
Cover and refrigerate marinade for 8 to 10 hours.
Preheat an outdoor grill for high heat. Grill and fish 3 or 4 shrimp per square inch of foil. Fry shrimp in oil for 3 minutes on each side. Place 2 inches from the edge of foil and press marinade all the way to the bottom of the foil. Allow shrimp to cook on foil for 5 minutes before turning onto paper towels. Shells may be left uncovered. Brush with olive oil, sprinkle with garlic mixture, seal edges with foil, and secure with toothpicks.
Arrange shrimp on the foil and roll another 1 inch of foil around the fish. Place 8 shrimp and 8 fresh corn tortillas on top of fish. Brush marinade over all. Lay shrimp on the foil and foil around the fish. Bring a large pot of lightly salted water to a boil. Cover the bottom of the pot and steam 10 minutes. Remove from steam.
The Tamales sometimes need to be marinated in hot water but if not, if you have time, chill in refrigerator. Remove foil from fish and place on an empty platter.
In large skillet, melt butter and oil over high heat. When butter melts, stir in the brown sugar and corn syrup. Heat to low until mixture is thickened.
Cook fish in a large pot of simmering water for 5 minutes. Flatten fish with a small piece of foil. Place on a plate and drizzle with olive oil mixture.
Return fish to the pot on low heat and cover with tamales, shrimp and corn tortillas. Simmer for 12 minutes or until fish flakes easily with a fork.