Thai Basil & Black Pepper Linguine with Grilled Shrimp Thai Basil & Black Pepper Linguine with Grilled Shrimp 4 portions Chef Dontrell Ham, Hi Life Restaurant • 1 lb. cooked linguine • 4 oz. The Perfect Purée Thai Basil & Black Pepper, thawed • 4 cups fish stock • 2 oz. shallots, julienne • 2 oz. red bell pepper, julienne • 6 oz. artichokes, julienne • 1 tbsp. garlic • 1 tbsp. fresh basil • 4 oz. butter • 16 ea. 16/20 shrimp (peeled, deveined, tail on) Shrimp marinade: • 2 oz. canola oil • 1/4 tbsp. garlic • zest of 1/2 lemon • salt/pepper to taste Method: 1. Mix fish stock and Beverage Artistry Thai Basil & Black Pepper together and let sit. In a sauté pan on medium heat, add shallots and red bell pepper, cook for 3 minutes. 2. Add garlic and artichokes; cook for an additional 2 minutes. 3. Add fresh basil and stock. Bring to a slow boil, then turn heat down to medium-low. 4. Remove pan from heat and stir in butter until completely melted. 5. Add pasta and toss, and then top with shrimp. 6. To grill shrimp, cook 3-4 minutes on each side.