|Large shrimp||2 Pound, unpeeled (48 Shrimp)|
|Chopped red bell pepper||1 Cup (16 tbs)|
|Garlic||8 Clove (40 gm), crushed|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Cooked angel hair pasta||6 Cup (96 tbs) (Hot, About 3/4 Pound Uncooked Pasta)|
Peel shrimp, leaving tails intact.
Starting at tail end, cut each shrimp down the back, cutting to, but not through, underside of shrimp.
Arrange 8 shrimp, cut sides down, in each of 6 gratin dishes; set aside.
Melt margarine in a small skillet over medium heat.
Add bell pepper and garlic; saute 2 minutes.
Remove from heat; stir in wine, parsley, lemon juice, salt, and 1/4 teaspoon pepper.
Spoon wine mixture evenly over shrimp; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp is done.