Lime Cilantro Shrimp Over Black Pasta

Recipe Ingredients

2 tablespoons	30ml	Sesame oil
2 tablespoons	30ml	Lime juice
1/2 teaspoon	2.5ml	Minced fresh garlic
1/2 teaspoon	2.5ml	Minced fresh ginger
1		Fresh jalapeno pepper - seeded, minced
1 lb	454g / 16oz	Fresh shrimp - (10 to 12 oz net after
		Peeling and deveining)
		Salt - to taste
8 oz	227g	Dried or fresh black ink pasta
2 tablespoons	30ml	Vegetable oil
1 cup	237ml	Thawed frozen petite peas
2 tablespoons	30ml	Roughly-chopped cilantro leaves

Recipe Instructions

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.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6686 broadcast 08-15-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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