MMMMM----- Recipe via Meal-Master (tm) v8.03
       Title: Caribbean Pasta with Shrimp
  Categories: Seafood, Main dish, Jaw
       Yield: 4 Servings
   1 1/2 lb Raw medium shrimp
       4    Cloves garlic, finely minced
     1/4 c  Minced shallots
       1 T  Finely minced ginger
       3 T  Flavorless cooking oil
       8 oz Your favorite pasta
     1/2 c  Cilantro sprigs
       1    Green bell pepper, seeded
            And chopped
   1 1/2 c  Seeded, chopped ripe tomatos
       2 t  Curry powder
     1/2 t  Allspice berries, finely
     1/2 c  Chicken stock
     1/4 c  Grand Marnier
       2 T  Thin soy sauce
       1 T  Light brown sugar
       2 t  Corn starch
       1 t  Caribbean or asian chile
   Advance preparation: Shell, devein and split the shrimp lengthwise
   nearly in half, then refrigerate. In a small bowl, combine the
   garlic, shallots, ginger and oil. In separate containers, set aside
   the pasta and cilantro, In a small bowl, combine all the ingredients
   for the sauce, then refrigerate. Advance prep. can be done up to 8
   hours before you begin.
   Final cooking steps: Chop the cilantro. Bring 4 quarts of water to a
   rapid boil. Lightly salt the water; then cook the pasta according to
   instructions. When the pasta lose4s its rax texture but is still firm,
   remove from heat and drain. Meanwhile, place a 12 or 14 inch saute pan
   over high heat. When hot, add the garlic-oil mixture. Saute until the
   garlic begins to sizzle but has not browned. Stir the sauce, then pour
   into the saute pan. Bring the sauce to a rapid boil and cook until it
   begins to thicken, about 3 minutes. Stir in the shrimp. Stir and toss
   the shrimp until they turn pink and have just lost their raw
   interior, about 2 minutes. Immediately add the pasta. Stir and toss
   until evenly combined and well heated. Taste and adjust the
   seasonings, especially for salt. Transfer the pasta to a heated
   platter . Sprinkle on the cilantro and serve at once.