Grilled Squid Shrimp Portabello Mushroom With Pasta, Cajun Style
2 squid 4-6 oz. ea.,
6-12 medium shrimp shell on,
1-2 T. Paul Prudhomme's blackened redfish magic,
2 oz. shallots,
6 garlic cloves
2 oz. red onion,
2 oz. green pepper
1 oz. red pepper,
1/2 lb. cherry tomato,
1 tsp. salt
1/4 tsp black pepper for veggies, 1/2 lb. angel hair whole wheat pasta,
Finish off with a little chop parsley or sliced scallion