Serves 4 to 6 people depending on serving size
1 pound shrimp, peeled and deveined
1/3 cup 7UP
1 teaspoon garlic salt
1 teaspoon ground pepper
1 teaspoon red pepper flakes
1 teaspoon cayenne pepper
2 tablespoon butter
4 cups 7UP
1 tablespoon olive oil
8 ounces angel hair pasta
1 stick butter
1 teaspoon Mrs. Dash
1/2 teaspoon red pepper flakes
1 teaspoon Old Bay Seasoning
1 tablespoon Tequila
Prepare a medium-hot fire in a grill.*
While the grill is heating up, lay out 2 layers of foil about 24 inches long. In a bowl combine all ingredients except 7UP and mix thoroughly. Spread the shrimp evenly in the center of the foil in a long strip. Pour 7UP on shrimp then wrap foil into a packet and double wrap with the 2nd sheet of foil. Place foil packet on grill and cook for 10-15 minutes.
Bring 7UP to a boil then add in olive oil and pasta. Cook until all liquid is absorbed.
Meanwhile combine all sauce ingredients in a small pot over low heat. Continue to stir until butter is melted. It will still look thick do not over melt until butter is clear, remove from heat.
To assemble. Combine cooked pasta with sauce and shrimp. Be sure to pour any left over juices in the shrimp packet in with the pasta. Serve family style on a large platter garnished with parsley flakes, if desired, and French bread lightly toasted and topped with butter, garlic powder and parsley.
*Shrimp can also be cooked in the oven or on stove top if grill is not available, but cooking times will very.