Capelli D'Angelo With Shrimp And Herbs - cooking recipe

Ingredients

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

Preparation

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