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Pacific Rim Shrimp with Angel Hair Pasta And Balsamic Sauce

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  • 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
  • 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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