Gulf Shrimp on Special at Vons

Today Vons featured large raw, wild shrimp from the golf.  Had to buy it and create a lunch menu.  We brought it home and cleaned it, drizzled olive oil over the dish and sprinkled it wih cajun spice. 

Bill heated the grill and I started water boiling for pasta.  We decided to make angel hair pasta.  While the water was heating I chopped a jalapeno, a shallot, and 1 tbs of sun dried tomatoes that had been marinating in olive oil.  I poured about 1 tbs of the olive oil into a skillet and added the chopped vegetables. 

By now the water was boiling so I added the angel hair pasta. 

While the vegetables were sauting, I fetched a meyer lemon and added zest from it to the saute pan.  It smelled great. 

In the meantime Bill took the shrimp out to the grill.  It was about 600 degrees so he added the shrimp so it would grill quickly and get lovely grill marks. 

When he came into report his progress, I squeezed the juice from the lemon into the saute pan.  It smelled fantastic. 

Bill opened a bottle of Scheid Viognier.  This was a wine we discovered on our travels home from Monterrey.  It was near the 101 about half way between Monterrey and Paso Robles.  The wine has aromas of honeysuckle and orange.  On the pallet you get a burst of lemon peel and apricot.  The finish is crisp.  Seemed like the perfect wine to brighten and accompany our shrimp pasta.  I added 1/4 cup to the vegetables and tasted the wine.   This lunch was really taking shape.

After the wine condensed, I squeezed the whole lemon into the saute pan.  I also added about 1/4 cup of the pasta water.  I let this reduce to 1/2 again. 

Bill brought in the shrimp and we both taste it.  It was definitely fresh and the grilling had added lovely smoke to the shrimp. 

The buzzer went off and time to taste and drain the angel hair.  I added 1 tbs of cold butter to the sauce and then mixed the pasta with the sauce and plated it.  Bill cut the shrimp into smaller pieces.   I grated some aged Romano and sprinkle the cheese over the angel hair pasta and Bill added the shrimp.  For a nice presentation, I added some chopped chives from the garden.  Elegant.  And the taste, wow.  This is a do over.  Try and you'll love it too.