Capelli D'Angelo With Shrimp And Herbs

• 4 oz. capelli d'angelo (angel hair pasta)
• 2 Tbsp. each: olive oil and butter
• 1 clove garlic, chopped
• 1/2 lb. raw shrimp, shelled and deveined
• 1/4 c. lemon juice
• 2 Tbsp. each: chopped fresh herbs (such as basil, parsley, chives, marjoram, savory, chervil, dill, etc.) and chopped watercress
• salt and pepper
• grated Parmesan cheese
• 1 c. dry white wine
• 1 c. olive oil
• 1/4 c. fresh lemon juice
• 2 Tbsp. Dijon style mustard
• 1/2 c. chopped fresh basil
• freshly cracked black peppercorns
• 24 jumbo shrimp, peeled and deveined (tails left on)
• 24 whole large basil leaves
• 24 thin slices Prosciutto, fat trimmed

1. Combine the wine, oil, lemon juice, mustard, chopped basil and peppercorns and pour over the shrimp in a shallow bowl.
2. Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally.
3. Prepare hot coals with a generous amount of mesquite for grilling the shrimp.

capelli dangelo, olive oil, clove garlic, shrimp, lemon juice, fresh herbs, salt, parmesan cheese, white wine, olive oil, lemon juice, mustard, fresh basil, freshly cracked black, jumbo shrimp, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629712 (may not work)