Pacific rim shrimp with angel hair pasta and balsamic sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp-26/30 count; peeled and deveined |
| 2 | tablespoons | Ginger root; minced |
| 1 | small | Garlic clove; minced |
| 1 | small | Shallot; diced fine |
| 1 | small | Jalapeno; seeded and minced |
| 3 | larges | Lime; juiced |
| 1 | dash | Toasted sesame oil |
| 3 | tablespoons | Apple cider vinegar |
| Salt and pepper to taste | ||
| 2 | larges | Lime; juiced |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Light soy sauce |
| 2 | tablespoons | Balsamic vinegar |
| 1 | pinch | Garlic powder |
| 1 | pinch | Sugar |
| 1 | pounds | Angel hair pasta; Cooked |
Directions
DRESSING
For the marinade, finely mince or use food processor to mince ginger root, garlic, shallot and jalapeno. Combine with remaining ingredients. Whisk until blended. In a small plastic storage bag place shrimp with marinade and refrigerate for 4 hours or overnight. Cook pasta according to package directions.
Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place shrimp on hot grid, discard the marinade. Cook 3 minutes on each side or until it turns lightly pink in color. Do not over cook shrimp, it will get tough. Serve over a bed of pasta and toss with the light dressing for a light dinner or appetizer.
Whisk dressing ingredients just before service.
Recipe by: Larry Gerber
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