For the main dish, serve shrimp over a plate of angel hair pasta. Boil pasta until it is al dente, “to the tooth.” This is the point at which it is neither too soft nor too hard. It takes only three to five minutes.
Lime & Seltzer
Slices of lime floating in lightly bubbling seltzer water add an invigorating refresher to a meal.
Chop fresh cilantro to add zing to shrimp at serving.
Coconut Cream Pie
End the meal with an island flourish—a luscious coconut cream pie, above. Ours has a homemade crust and creamy filling, topped with toasty meringue. The piecrust is foolproof, feather-light, flaky and rich as it can be. Make the crust ahead of time and finish making the pie just before dinner. For a clean cut through meringue, dip the knife in water before cutting each piece.
Don’t let the exotic look of Chili-Lime Shrimp intimidate you. This is easy elegance. It takes a mere 5 minutes to roast the seafood after it is tossed in seasoned lime juice. Purchase a pound of large shrimp, peeled and deveined. Toss with chili-flavored olive oil, lime juice and salt. Roast and add chopped cilantro and pepper. Easy. The seafood does have a little kick, but not enough to mask its light briny taste. If you prefer, use an unadorned olive oil and the slightly buttery flavor of the shrimp will gain presence. Prepared either way, it couldn’t be easier. Serve over pasta.