Now that the contest has passed I wanted to share my entry that made it to the top 20 for 7ups contest and won me $200. I was inspired by thinking of things I like to eat and how I could incorporate 7up into the mix. First thing that came to me was sauce. Well I’m sure they had a million and one sauces so I had to think outside of the box. What can I do with liquid? I can boil something in it so that’s when my recipe came to life. It’s a strange thing you have to taste it to be able to describe it, but the 7up made the noodles really sweet so to balance that out I made a really spicy counter part. It’s one of those that people will never guess what you put in the dish that’s for sure! I had no idea of what they would pick because there was a huge Latin influence on the contest so I can’t wait to see what recipes won. I was really worried because it’s best when the shrimp are cooked on the grill so I made extra notes in hopes they wouldn’t toss me aside because of it.

Sweet and Spicy Shrimp Pasta
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.

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