[Below is a recipe -- SHRIMP EN COULERS -- I created tonight. It's pretty decent. I confess that my wife came up with the idea for the green pasta touch. It looked fancy and tasted great on the first try. Feel free to adjust per your taste. A little fresh basil or cracked red pepper might be good, now that I think of it.] SHRIMP EN COULERS A flavorful, colorful shrimp and pasta dish that is easy to prepare and presents well. Can be mild or spicy, as you like it. INGREDIENTS 1 lb. Medium Shrimp (peeled) 5 strips bacon (diced) 2 Tablespoons butter (not margarine; please!) 4-6 green onions (chopped) 1/4 cup or so of Italian parsley (chopped)[regular parsley will do] 2 Tbsp. Olive oil (or other good vegetable oil) 1/2 onion, sliced thin (fajita style) bell pepper (green and RED [color!]) (sliced thin) salt & cracked black pepper paprika Worcestershire sauce Hot sauce (Tabasco or your favorite) Juice of 1/2 lemon (more or less to taste) Spincah Pasta: I like al dente brand spinach fettucine. Any good pasta will do, but the GREEN pasta really helps make the en coulers part of this dish, and the spinach fettucine is easier to fork than spaghetti. COOKING: Saute onion and bell pepper in a skillet in oil until slightly done (or as you like it). Set aside on plate. Wipe skillet clean. Saute bacon in skillet until 1/2 to 3/4 cooked (Pour off excess fat if a lot accumulates; but it's good stuff) Lower heat; add butter to bacon. Melt butter Turn heat to medium and add raw shrimp, salt, pepper, paprika. Cook and stir until shrimp is almost done (turning pink) Add lemon juice, hot sauce, Worcestershire sauce to taste. Stir to mix well and cook shrimp evenly (it doesnt take but a couple of minutes; grab a shrimp and bite it if unsure) When almost done, add green onions and give a few more stirs or tosses. Remove from heat PLATING: Put green pasta on plate or wide bowl. Add some onion/bell-pepper, shrimp mixture, and top with parsley. If you like, add hot sauce to taste. Enjoy!