Recipe - Kahlua Grilled Shrimp Pasta

4 pound Shrimp peeled M
2 lg Tomatoes cut or sliced up
2 cup Kahlua M
2 ounce Hot pepper sauce M
2 cup Honey M
2 tablespoon Basil, fresh chopped M
1 One half cup Salad oil M
10 ounce Hot sauce 2 bottles M
2 tablespoon Thyme fresh chopped M
2 tablespoon Cajun seasoned salt M
2 tablespoon Cilantro fresh chopped
2 tablespoon Garlic chopped M
2 tablespoon Parsley chopped M
2 tablespoon Worcestershire sauce
3 tablespoon Red pepper chopped
4 cup Veal stock
1 pound Angel hair pasta
Corn starch to thicken

Mix all marinade ingredients: add shrimp and refrigerate for at least 6
hours. Grill shrimp and tomato over charcoal fire with mesquite and oak
wood. Cook pasta according to package direction: in a 2 quart stock pot.
reduce veal stock on medium heat for about 30 minutes. Dissolve 3
tablespoons of corn starch in One half cup of warm water: use amount needed to
thicken stock to obtain a creamy texture (covers back of spoon) Add
Worcesterhire sauce, red pepper, and pasta. Serve warm topped with grilled
shrimp. Garnish with fresh cilantro and grilled tomato. Source: Cajun Men
Cook/Ken Veron; chef & owner of Cafe Vermilionville. Lafayette, La. This
dish was a Gold Medal Winner in the 1988 Acadiana Culinary Classic. Tip:
Marinade ingredients indicated by an M

Recipe By : Rhonda Guilbeaux

From: Favorite Fruitcakes By Moira Hodg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip