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Title: Lime Cilantro Shrimp Over Black Pasta
Yield: 2 Servings

Ingredients

      2 tb Sesame oil
      2 tb Lime juice
    1/2 ts Minced fresh garlic
    1/2 ts Minced fresh ginger
      1    Fresh jalapeno pepper;
           -seeded, minced
      1 lb Fresh shrimp - (10 to 12 oz
           -net aft
           peeling and deveining)
           Salt; to taste
      8 oz Dried or fresh black ink
           -pasta
      2 tb Vegetable oil
      1 c  Thawed frozen petite peas
      2 tb Roughly-chopped cilantro
           -leaves

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.

Recipe 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

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

10-12-1998

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Contributor: Michele Urvater

Preparation Time: 0:00

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