- 2 cups Kahlua
- 2 cups honey
- 1 ½ cups salad oil
- 2 bottles Tiger Sauce (10-oz.)
- 2 Tbs. seasoned salt
- 2 Tbs. chopped garlic
- 2 Tbs. chopped parsley
- 2 oz. hot pepper sauce
- 2 Tbs. chopped basil
- 2 Tbs. chopped thyme
- 2 Tbs. chopped cilantro
Combine ingredients for marinade, and marinate shrimp for several hours.
Shrimp & Pasta
- 4 lbs. peeled shrimp (10-15 count)
- Cornstarch to thicken
- 4 cups veal stock
- 2 Tbs. Worcestershire sauce
- 3 Tbsp. chopped red pepper
- 1 lb. angel hair pasta
Grill shrimp over charcoal fire with mesquite and hickory wood. Reduce the veal stock; thicken with cornstarch, add Worcestershire and red peppers. Add cooked pasta to reduced veal stock. Serve shrimp over angel hair pasta. Garnish with fresh cilantro and grilled tomato.