1/4 C White Wine Vinegar
3 tablespoon Lemon Juice
1-1/2 tablespoon Honey
1-1/2 tablespoon Chopped Fresh Ginger
1 Clove Garlic, Minced
1 tablespoon Soy Sauce, Low Sodium
Dash Cayenne
1-1/2 Lb Large Shrimp, Shelled, Deveined
12 Oz Fettucine
1 tablespoon Sesame Oil
1/3 C Chopped Green Onions
1 tablespoon Grated Lemon Peel
In a 3 – 4 qt pan, combine vinegar, lemon juice, honey, ginger, garlic, soy sauce, and red pepper; add shrimp. Bring to a boil over high heat, stirring occasionally; cover and immediately remove from heat. Let stand, stirring occasionally, until shrimp are opaque in center when slashed (about 10 min). Lift out shrimp with a slotted spoon, reserving cooking liquid. Cover and refrigerate shrimp.
Meanwhile, in a 5 – 6 qt pan, bring 3 qts water to a boil over high heat. Add pasta; let water return to a boil and cook, uncovered, just until tender to bite (about 15 min). Or cook according to package directions. Drain, rinse with cold water, and drain well again.
In a large bowl, combine pasta, reserved cooking liquid, shrimp, sesame oil, onions, and lemon peel. Mix lightly; using 2 spoons, until well coated. If made ahead, cover and refrigerate until next day.
Makes 4 – 6 servings
Calories…..374…….Fat…..5.1 g……Carb…..50 g…..Fiber…..1.7 g…..Sodium…..254 mg.