Recipe for Kahlua Grilled Shrimp Pasta 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
4 lb Shrimp -- peeled M
2 lrg Tomatoes -- sliced
2 cup Kahlua -- M
2 oz Hot pepper sauce -- M
2 cup Honey -- M
2 tbl Basil, fresh -- chopped M
1/2 cup Salad oil -- M
10 oz Hot sauce -- 2 bottles M
2 tbl Thyme fresh -- chopped M
2 tbl Cajun seasoned salt -- M
2 tbl Cilantro fresh -- chopped
2 tbl Garlic -- chopped M
2 tbl Parsley -- chopped M
2 tbl Worcestershire sauce
3 tbl Red pepper -- chopped
4 cup Veal stock
1 lb Angel hair pasta
Instructions:
Instructions: Mix all marinade ingredients: add shrimp and refrigerate for at least 6 hours. Grill shrimp and tomato over charcoal fire with mesquite and oak wood. Cook pasta according to package direction: in a 2 quart stock pot.

reduce veal stock on medium heat for about 30 minutes. Dissolve 3 tablespoons of corn starch in 1/2 cup of warm water: use amount needed to thicken stock to obtain a creamy texture (covers back of spoon) Add Worcesterhire sauce, red pepper, and pasta. Serve warm topped with grilled shrimp. Garnish with fresh cilantro and grilled tomato.

Cook/Ken Veron; chef & owner of Cafe Vermilionville. Lafayette, La. This dish was a Gold Medal Winner in the 1988 Acadiana Culinary Classic. Tip: Marinade ingredients indicated by an M

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