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 tb Finely minced ginger
      3 tb Flavorless cooking oil
      8 oz Your favorite pasta
    1/2 c  Cilantro sprigs

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