Recipe - Pacific Rim Chicken With Wrapper

1 pound Shrimp26/30 count; peeled
and deveined
2 tablespoon Ginger root; minced
1 small Garlic clove; minced
1 small Shallot; minced fine
1 small Jalapeno; seeded and minced
3 lg Lime; juiced
1 ds Toasted sesame oil
3 tablespoon Apple cider vinegar
Salt and pepper to taste

DRESSING
2 lg Lime; juiced
1 tablespoon Worcestershire sauce
1 tablespoon Light soy sauce
2 tablespoon Balsamic vinegar
1 pn Garlic powder
1 pn Sugar
1 pound Angel hair pasta; Cooked

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 nonstick
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.