Ingredients: 2 pounds large 21/25 count shrimp, peeled and deveined 3 tablespoons cane syrup 1 teaspoon Cajun seasoning 1 tablespoon olive oil 1 tablespoon minced garlic 1 teaspoon fresh thyme 1/4 cup jalapeno pepper jelly 1/4 cup white wine 1/4 cup shrimp stock or chicken broth 1 tablespoon lemon juice 4 tablespoons chilled butter, cut into chunks Roasted Red Pepper Pasta: 2 tablespoons extra virgin olive oil 2 tablespoons minced garlic 3/4 cup chicken broth 1/4 cup red wine 3 tablespoons julienne sun-dried tomato 1/2 roasted red bell pepper, julienne 1 teaspoon Cajun seasoning 1/4 cup loosely packed julienne fresh basil 1/4 cup loosely packed julienne fresh oregano 1/2 pound cooked angel hair pasta 2 tablespoons minced parsley 2 tablespoon minced green onion 1/4 cup Shredded Parmesan cheese Directions: 1. Combine shrimp, cane syrup, Cajun seasoning and black pepper in bowl and marinate for 15 minutes. Place shrimp on wooden skewers. 2. Cook shrimp over wood fired grill or gas grill until cooked. 3. In a saute pan heat 1 tablespoon olive oil and saute garlic and cook until slightly brown. 4. Add thyme, jalapeno pepper jelly white wine, stock and lemon juice. Lower fire to medium and simmer for 5 minutes until liquid is reduced by half. 5. Lower heat as low as it will go and stir in chilled butter in chucks until it is melted. Remove from fire immediately. 6. Toss grilled shrimp in sauce and serve with roasted red pepper pasta. Roasted Red Pepper Angel Hair Pasta: 1. In a saute pan heat olive oil over medium high heat. Stir in garlic and cook until slightly browned being careful not to burn. Stir in chicken broth, red wine, sun-dried tomatoes and salt. Cover and cook for 1 minute. 2. Stir in roasted red peppers, Cajun seasoning, basil and oregano; cover pot and cook for 1 minute. 3. Stir in cooked angel hair pasta and continue to cook, until pasta is heated. 4. Stir in parsley and green onions. Top each serving of pasta with generous amount of grated Parmesan cheese. Yields 6 servings. Recipe compliments of Chef Patrick Mould.