1/2 Green Bell Pepper
1/2 Red Bell Pepper
1/2 cup Onion
4 Basil leaves
10 Shrimp
2 Bamboo sticks
1 cup Linguine (or 8 ozs.)
Salt
Pepper
2 tablespoons Olive Oil
2 teaspoons Butter
6 tablespoons Tonton Ginger Dressing

1. Slice green pepper, red pepper, onion and 2 basil leaves into thin strips.
2. De-vein shrimp; use the tip of a knife to lift out the black vein. Tread shrimp.
3. Place 5 shrimp on each bamboo stick. This is to prevent shrimp from curling and to enhance presentation.
4. Cook linguine as directed. Drain in a colander.
5. Place linguine, salt and pepper in a bowl. Add olive oil. Mix them well.
6. Sauté onion, green and red pepper with black pepper, salt and butter.
7. Mix 5 and 6. Add Tonton Ginger Dressing and 2 basil leafs. Place mixture on plate.
8. Pan-fry threaded shrimp with butter.
9. Place cooked shrimp on top of linguine mixture. Decorate with basil leaf per plate.