Recipe - Lime Cilantro Shrimp Over Black Pasta (Mf)

2 tablespoon Sesame oil
2 tablespoon Lime juice
One half teaspoon Minced fresh garlic
One half teaspoon Minced ginger
1 Fresh jalapeno pepper,
seeded and minced
1 pound Fresh shrimp, 8 to 12 ounces
net after peeling and
deveining
Salt
8 ounce Dried or fresh black ink
pasta
2 tablespoon Vegetable oil
1 cup Thawed frozen petite peas
2 tablespoon Cilantro leaves, roughly
chopped

In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and
minced jalapeno and marinate the shrimp in the mixture for 30 minutes.

While this is marinating bring 1 quart of salted water to a boil for the
pasta and peel and devein the shrimp, leaving the little tail on.

When the pasta is about 5 minutes shy of being cooked, drain the shrimp,
reserving the marinating juices and pat dry.

Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for 2
minutes or until done. Add the peas and reserved marinating juices and
bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide
it into two serving bowls and top each portion with shrimp. Garnish with
cilantro.

Yield: 2 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Busted by Gail Shermeyer 4paws@netrax.net by TVFN Website on May 11,
1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6686 Posted to MCRecipe Digest
V1 #607 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997