1 Green bell pepper, seeded And chopped 1.5 c Seeded, chopped ripe tomatos 2 t Curry powder half t Allspice berries, finely Crushed half c Chicken stock quarter c Grand Marnier 2 T Thin soy sauce 1 T Light brown sugar 2 t Corn starch 1 t Caribbean or asian chile Sauce Advance preparation: Shell, devein and split the shrimp lengthwise nearly in half, then refrigerate. In a small bowl, combine the garlic, shallots, ginger and oil. In separate containers, set aside the pasta and cilantro, In a small bowl, combine all the ingredients for the sauce, then refrigerate. Advance prep. can be done up to 8 hours before you begin. Final cooking steps: Chop the cilantro. Bring 4 litre of water to a rapid boil. Lightly salt the water; then cook the pasta according to instructions. When the pasta lose4s its rax texture but is still firm, remove from heat and drain. Meanwhile, place a dozen or 36 cm saute pan over high heat. When hot, add the garlic-oil mixture. Saute until the garlic begins to sizzle but has not browned. Stir the sauce, then pour into the saute pan. Bring the sauce to a rapid boil and cook until it begins to thicken, about 3 minutes. Stir in the shrimp. Stir and toss the shrimp until they turn pink and have just lost their raw interior, about 2 minutes. Immediately add the pasta. Stir and toss until evenly combined and well heated. Taste and adjust the seasonings, especially for salt. Transfer the pasta to a heated platter . Sprinkle on the cilantro and serve at once.