2 tbsp. coarse salt
1 tbsp. cracked black pepper
1/2 tsp. ground red pepper
1/2 tsp. ground cumin
1/2 tsp. garlic powder
20 lg. shrimp (shelled & devined)
1/4 c. peanut oil
3/4-1 lb. pkg. vermicelli
1/2 c. heavy cream
1 tbsp. chopped fresh basil leaves
1 clove garlic, chopped
1 c. (2 sticks) butter, cut into sm. pieces

1. In small bowl combine salt, black pepper, red pepper, cumin and garlic powder. Thread shrimp onto skewers. Sprinkle salt mixture over both sides of shrimp. With pastry brush, pat oil over shrimp. Place skewers on baking sheet and refrigerate 20 minutes.

2. If using outdoor grill, heat coals in grill to medium-hot. Place grill rack 3 inches above coals. Cook vermicelli following package directions. If using indoor broiler, heat.

3. Meanwhile, prepare sauce: In 2 quart saucepan, heat cream, basil and garlic to boiling. Cook 5 minutes or until cream is reduced to half its volume. Remove saucepan from heat. With wire whisk, beat in butter, 1-2 pieces at a time, until sauce thickens and all the butter has been incorporated. Keep warm.

4. Place shrimp skewers on grill or if broiling, on broiler pan. Grill or broil shrimp 1-2 minutes on each side or until shrimp just begins to turn pink.

5. Toss vermicelli with basil-cream sauce; divide onto 4 serving plates. Remove shrimp from skewers and place 5 shrimp on each plateful of pasta.

Nutritional information per serving: Protein 18 grams. Fat 1/2 grams. Carbohydrate 66 grams. Fiber 4 grams. Sodium 996 milligrams. Cholesterol 219 milligrams. Calories 976.