Grilled Shrimp

Pasta and shrimp:
One 8-ounce package angel hair pasta
1 pound medium shrimp, 30 to 35 count, peeled and cleaned
1 tablespoon seafood seasoning
2 tablespoons lime juice
2 tablespoons butter or margarine
2 teaspoons minced garlic
1 cup red bell pepper, Julienne-cut
1 cup green bell pepper, julienne-cut
1 cup medium tomatoes, peeled, seeded and finely chopped
2 teaspoons seafood seasoning
1/4 cup green onion, finely chopped
1/2 cup water
3 tablespoons dry vermouth, optional

Pasta and shrimp:
In a medium bowl, combine shrimp, seafood seasoning and lime juice. Stir well to mix. Marinate overnight. Cook pasta according to package directions, rinse and set aside. Keep warm. Thread shrimp on skewer and place on hot grill. Baste shrimp marinade 2 to 3 times while grilling. Grill 3 minutes on each side or until shrimp are done. Remove from skewers, set aside and keep warm.

In a medium skillet over high heat, melt butter. Combine garlic, bell pepper and tomatoes. Cook and stir 3 minutes. Add seafood seasoning, green onion, water and vermouth. Cook and stir 3 minutes. Pour sauce over pasta and top with shrimp. Serve immediately.

Serves 4.

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Cajun Country -- New Iberia, Louisiana