Instructions: 1. Peel the shrimp. Salt-wash for about 4 to 5 minutes. Butterfly and devein.

2. Combine marinade ingredients in a non-reactive bowl. Taste and increase sweetness, if desired, with additional Kahlua. Add the shrimp to the marinade. Toss to coat. The marinade should cover the shrimp. Set aside to bloom for 30 to 60 minutes.

3. Drain the shrimp, retaining the marinade. Add the bouillon and cornstarch to the marinade; stir until dissolved.

4. Spray a wok and heat it over a high burner. Stir fry the shrimp quickly, draining any moisture that collects so that the shrimp sear. When pink, push shrimp up the walls of the wok. Add the marinade and allow to bubble until the edges turn translucent (less than 1 minute). Thin the sauce with water (preferably from the pasta or vegetable). Reduce the heat and add the red bell pepper additional herbs if using. Taste and add Worcestershire sauce, if you desire. Serve at once on pasta with vegetable on the side.

Dena Goad (11/7/98). The original made 5+1/2 cups of sauce based on Tiger Sauce and Kahlua for 2 pounds of shrimp. The sauce was discarded and the shrimp were grilled on a mesquite fire. We reduced and reproportioned the ingredients so that we retained the sauce for the pasta. REVIEW: Very attractive on the plate. Kick with after kick. Sweet. We liked it and would serve as part of a party/ buffet menu. Haunting flavor. The red pepper flakes were over-kill. A chile-head meal. [11/12/98] Tested by

NOTES : We tried to eat slowly but... failed. wolfed this down. The herbs helped to quell the heat of the jerk sauce and red pepper flakes.

CHILE-HEAD meal!

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