1 1/2 lbs raw medium shrimp
4 cloves garlic, finely minced
1/4 cup minced shallots
1 tbsp finely minced ginger
3 tbsp flavorless cooking oil
8 oz your favorite pasta
1/2 cup cilantro sprigs

Sauce:
1 green bell pepper, seeded and chopped
1 1/2 cup seeded, chopped ripe tomatos
2 tsp curry powder
1/2 tsp allspice berries, finely crushed
1/2 cup chicken stock
1/4 cup Grand Marnier
2 tbsp thin soy sauce
1 tbsp light brown sugar
2 tsp corn starch
1 tsp Caribbean or asian chile sauce

Advance preparation: shell, devein and split the shrimp lengthwise nearly in half, then refrigerate.
In a small bowl, combine the garlic, shallots, ginger and oil.
In separate containers, set aside the pasta and cilantro, in a small bowl, combine all the ingredients for the sauce, then refrigerate.

Final cooking steps: chop the cilantro.
Bring 4 quarts of water to a rapid boil. Lightly salt the water; then cook the pasta according to instructions.
When the pasta lose4s its rax texture but is still firm, remove from heat and drain.
Meanwhile, place a 12 or 14 inch saute pan over high heat. When hot, add the garlic-oil mixture.
Saute until the garlic begins to sizzle but has not browned.
Stir the sauce, then pour into the saute pan.
Bring the sauce to a rapid boil and cook until it begins to thicken, about 3 minutes.
Stir in the shrimp. Stir and toss the shrimp until they turn pink and have just lost their raw interior, about 2 minutes.
Immediately add the pasta. Stir and toss until evenly combined and well heated.
Taste and adjust the seasonings, especially for salt.
Transfer the pasta to a heated platter. Sprinkle on the cilantro and serve at once.

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