Grilled Shrimp over Linguine and Arugula


Juice of 1/2 lemon
Juice of 1/2 orange
Juice of 1/2 lime
1-1/2 teaspoons Tabasco
1 teaspoon black pepper
1/2 teaspoon salt
Three cloves garlic, minced

1 tablespoon grated lemon peel, divided
1-1/2 pounds large shrimp, peeled
2/3 pound of linguine
3 cups chopped arugula
1 teaspoon ground black pepper
1/2 cup grated parmesan cheese


Mix marinade ingredients with one teaspoon lemon peel and pour over shrimp in a medium bowl. Light a charcoal grill or preheat gas grill. When your grill is ready, remove shrimp from marinade and bring marinade to boil in a small pot. Thread shrimp onto skewers, and grill quickly over high heat, one to two minutes per side. Remove shrimp to platter, cover loosely with foil.

Meanwhile, cook pasta in large pot of water until al denté, drain in a colander, saving one-half cup pasta cooking water. Toss pasta into cooking pot with marinade, remaining lemon peel, pepper, and cooking water. Cook over low heat for a minute or two, then sprinkle with cheese and arugula. Divide pasta into bowls and place shrimp on top. Serve with a simple cucumber, red pepper and radish salad, some French bread, and some chardonnay.