Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   sesame oil
   2      tablespoons   lime juice
     1/2  teaspoon      minced fresh garlic
     1/2  teaspoon      minced ginger
   1                    fresh jalapeno pepper -- seeded and minced
   1      pound         fresh shrimp
                        --8 to 12 ounces net
                        --after peeling and deveining
                        salt
   8      ounces        dried or fresh black ink pasta
   2      tablespoons   vegetable oil
   1      cup           thawed frozen petite peas
   2      tablespoons   cilantro leaves -- roughly chopped

Preparation:

In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and minced jalapeno and marinate the shrimp in the mixture for 30 minutes. While this is marinating bring 1 quart of salted water to a boil for the pasta and peel and devein the shrimp, leaving the little tail on. When the pasta is about 5 minutes shy of being cooked, drain the shrimp, reserving the marinating juices and pat dry. Heat 2 tablespoons of vegetable oil in a skillet. Sauté the shrimp for 2 minutes or until done. Add the peas and reserved marinating juices and bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide it into two serving bowls and top each portion with shrimp. Garnish with cilantro.