Fiery Shrimp And Angel Hair Pasta

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter
2		Garlic cloves - minced
1 teaspoon	5ml	Crushed Szechwan peppercorns
1 teaspoon	5ml	Hot chili oil
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
		= (or 2 tbspns chopped fresh parsley)
1 1/2 lbs	681g / 24oz	Raw medium shrimp - (abt 45 to 60) - peeled, deveined
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Angel hair or vermicelli pasta - cooked
1/3 cup	48g / 1.7oz	Grated Romano or Parmesan cheese

Recipe Instructions

In small saucepan, combine butter, garlic, peppercorns, and chili oil; simmer over low heat until butter is melted and garlic begins to sizzle. Remove from heat; stir in cilantro.

Thread shrimp on four or five skewers. Brush with olive oil. Place shrimp in center of cooking grate. Grill 4 to 5 minutes until pink and just opaque, turning once halfway through grilling time. Do not overcook. Season with salt and pepper to taste.

Remove shrimp from skewers; toss with butter mixture, hot pasta, and cheese. Serve hot.

This recipe yields 4 servings.

Wine Recommendation: Which grape can quench the fire of this sauce and yet cradle the tender shrimp flavor? Sauvignon Blanc to the rescue!

Beer Recommendation: A Mexican lager is well-versed in handling fiery spices and simple shellfish, and really comes alive when the food is grilled. Ole!

Source:
Weber's Recipes at http://www.weber.com

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