Title: Pacific Rim Shrimp with Angel Hair Pasta And Balsamic Sauce
Categories: Barbecue ma, Barbman1
Yield: 4 servings

1 lb Shrimp-26/30 count; peeled
-and deveined
2 tb Ginger root; minced
1 sm Garlic clove; minced
1 sm Shallot; diced fine
1 sm Jalapeno; seeded and minced
3 lg Lime; juiced
1 ds Toasted sesame oil
3 tb Apple cider vinegar
Salt and pepper to taste

----------------------------------DRESSING----------------------------------
2 lg Lime; juiced
1 tb Worcestershire sauce
1 tb Light soy sauce
2 tb Balsamic vinegar
1 pn Garlic powder
1 pn Sugar
1 lb Angel hair pasta; Cooked

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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