Instructions: In small saucepan, combine butter, garlic, peppercorns, and chili oil; simmer over low heat until butter is melted and garlic begins to sizzle. Remove from heat; stir in cilantro.

Thread shrimp on four or five skewers. Brush with olive oil. Place shrimp in center of cooking grate. Grill 4 to 5 minutes until pink and just opaque, turning once halfway through grilling time. Do not overcook. Season with salt and pepper to taste.

Remove shrimp from skewers; toss with butter mixture, hot pasta, and cheese. Serve hot.

This recipe yields 4 servings.

Wine Recommendation: Which grape can quench the fire of this sauce and yet cradle the tender shrimp flavor? Sauvignon Blanc to the rescue!

Beer Recommendation: A Mexican lager is well-versed in handling fiery spices and simple shellfish, and really comes alive when the food is grilled. Ole!

Comments: A quick and delicious recipe to toss together on busy week nights.

Note: If using wooden skewers, soak in water thirty minutes before using so ends wont burn during grilling time.

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