Title: Caribbean Pasta with Shrimp
Categories: Seafood Entree Jaw
Yield: 4 Servings

1 1/2	lb	Raw medium shrimp
4		Cloves garlic, finely minced
1/4	c	Minced shallots
1	tb	Finely minced ginger
3	tb	Flavorless cooking oil
8	oz	Your favorite pasta
1/2	c	Cilantro sprigs
SAUCE
1		Green bell pepper, seeded
		And chopped
1 1/2	c	Seeded, chopped ripe tomatos
2	ts	Curry powder
1/2	ts	Allspice berries, finely
		Crushed
1/2	c	Chicken stock
1/4	c	Grand Marnier
2	tb	Thin soy sauce
1	tb	Light brown sugar
2	ts	Corn starch
1	ts	Caribbean or asian chile
		Sauce

Advance preparation: Shell, devein and split the shrimp lengthwise nearly in half, then refrigerate. In a small bowl, combine the garlic, shallots, ginger and oil. In separate containers, set aside the pasta and cilantro, In a small bowl, combine all the ingredients for the sauce, then refrigerate. Advance prep. can be done up to 8 hours before you begin.

Final cooking steps: Chop the cilantro. Bring 4 quarts of water to a rapid boil. Lightly salt the water; then cook the pasta according to instructions. When the pasta lose4s its rax texture but is still firm, remove from heat and drain. Meanwhile, place a 12 or 14 inch saute pan over high heat. When hot, add the garlic-oil mixture. Saute until the garlic begins to sizzle but has not browned. Stir the sauce, then pour into the saute pan. Bring the sauce to a rapid boil and cook until it begins to thicken, about 3 minutes. Stir in the shrimp. Stir and toss the shrimp until they turn pink and have just lost their raw interior, about 2 minutes. Immediately add the pasta. Stir and toss until evenly combined and well heated. Taste and adjust the seasonings, especially for salt. Transfer the pasta to a heated platter . Sprinkle on the cilantro and serve at once.

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