MMMMM----- Recipe via Meal-Master (tm) v8.03

     Title: Caribbean Pasta with Shrimp
Categories: Seafood, Main dish, Jaw
     Yield: 4 Servings

 1 1/2 lb Raw medium shrimp
     4    Cloves garlic, finely minced
   1/4 c  Minced shallots
     1 T  Finely minced ginger
     3 T  Flavorless cooking oil
     8 oz Your favorite pasta
   1/2 c  Cilantro sprigs

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     1    Green bell pepper, seeded
          And chopped
 1 1/2 c  Seeded, chopped ripe tomatos
     2 t  Curry powder
   1/2 t  Allspice berries, finely
          Crushed
   1/2 c  Chicken stock
   1/4 c  Grand Marnier
     2 T  Thin soy sauce
     1 T  Light brown sugar
     2 t  Corn starch
     1 t  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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