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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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 4|
|Calories from Fat: 44 (9%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 252mg||78 %|
|Sodium 546.9mg||19 %|
|Potassium 617.7mg||16 %|
|Total Carbohydrate 80.5g||24 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 77.7g|
|Protein 37g||53 %|
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Calories per serving: 510
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