Ingredients:

Marinade
1/3 chopped Shallot
1 clove Garlic, chopped
1/8 teaspoon Crushed Red Pepper flakes
1 teaspoon Dried Thyme
2 teaspoons Freshly Squeezed Lime Juice
1 tablespoon Dijon Mustard
2 tablespoons Soy Sauce
2 tablespoons Rice Wine Vinegar
1/4 cup Dry White Wine
2 teaspoons Honey
3 tablespoons Fresh Ginger, grated
12 large Shrimp, peeled
Mix ingredients. Cover and refrigerate for 20-30 minutes.

Pasta
2 teaspoons Olive Oil
2 cloves Garlic
1/2 cup Dry White Wine
1/4 cup Freshly Squeezed Lemon Juice
1 cup Vine Ripened Tomato Chopped
4 ounces Dried Semolina Angel Hair Pasta
4 ounces Dried Spinach Pasta
1/4 cup Fresh Basil, chopped
2 tablespoons Parmesan Cheese, freshly grated
Fresh Ground Black Pepper

Preparation:

Bring large pot of water to boil over high heat and maintain boil.

Chop tomatoes, chop basil, and grate parmesan cheese.

Put olive oil and garlic in sauté pan and cook over medium heat until garlic begins to brown. Remove pan from heat add wine.

Return to heat. Cook for another 1 to 2 minutes, until wine is reduced by half. Stir in lemon juice and tomato. Remove from heat. Skewer shrimp on bamboo sticks.

Grill or sauté shrimp, usually 1 to 2 minutes per side. Drain pasta and put in a warm serving bowl. Add the parmesan cheese, the black pepper, along with the tomato mixture.

Toss and serve immediately.