Title: Kahlua Grilled Shrimp Pasta
Categories: Pasta, Seafood
Yield: 1 Servings

4 lb Shrimp -- peeled M
2 lg Tomatoes -- sliced
2 c Kahlua -- M
2 oz Hot pepper sauce -- M
2 c Honey -- M
2 tb Basil, fresh -- chopped M
1 1/2 c Salad oil -- M
10 oz Hot sauce -- 2 bottles M
2 tb Thyme fresh -- chopped M
2 tb Cajun seasoned salt -- M
2 tb Cilantro fresh -- chopped
2 tb Garlic -- chopped M
2 tb Parsley -- chopped M
2 tb Worcestershire sauce
3 tb Red pepper -- chopped
4 c Veal stock
1 lb Angel hair pasta
Corn starch -- to thicken

Mix all marinade ingredients: add shrimp and refrigerate for at least 6
hours. Grill shrimp and tomato over charcoal fire with mesquite and oak
wood. Cook pasta according to package direction: in a 2 quart stock pot.
reduce veal stock on medium heat for about 30 minutes. Dissolve 3
tablespoons of corn starch in 1/2 cup of warm water: use amount needed to
thicken stock to obtain a creamy texture (covers back of spoon) Add
Worcesterhire sauce, red pepper, and pasta. Serve warm topped with grilled
shrimp. Garnish with fresh cilantro and grilled tomato. Source: Cajun Men
Cook/Ken Veron; chef & owner of Cafe Vermilionville. Lafayette, La. This
dish was a Gold Medal Winner in the 1988 Acadiana Culinary Classic. Tip:
Marinade ingredients indicated by an M

Recipe By : Rhonda Guilbeaux

From: Favorite Fruitcakes By Moira Hodg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip