Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 Converted by MM_Buster v2.0l.
