|51-60 or 61-70 Shrimp - Peeled and Deveined||1 lb|
|Extra Virgin Olive Oil||5 tablespoons|
|Garlic - Finely Chopped||10 cloves|
|Cilantro - Rough Chopped||1/2 bunch|
|Mexican Spice - To Taste|
|Soy Sauce or Just Enough To Darken The Mix.||3 tablespoons|
|Dry White Wine||2/3 cup|
|Crushed Red Pepper||1/4 teaspoon|
|Marjoram||1 1/2 teaspoons|
|Fresh Parsley - Finely Chopped||1 cup|
|Angel Hair Pasta||1 lb|
- To Prepare The Shrimp:
- Melt 6 Tablespoons Butter with 5 Cloves of Garlic, Cilantro and Soy Sauce in a Saute Pan. Add Shrimp, Saute on High Heat until Shrimp is cooked. While Shrimp is cooking add Mexican Spice to desired taste. Remove and set aside.
- To Prepare the Rest:
- Melt Remaining Butter, Olive Oil over Medium Heat, enough to melt but not burn it. Add Remaining Garlic and Saute for About 45 Seconds (Do not overcook the garlic) Add Marjoram, Crushed Red Peppers, Wine and Squeeze the Juice From The Lemon. Simmer until reduced by about ⅓rd. Cook Pasta, Drain, and Mix all ingredients together, including the Parsley. Top with Fresh Parmesian and/or Romano Cheeses.