Recipe:

FRY CLEANED AND WASHED SHRIMP ON A DASH OF OLIVE OIL UNTIL THEY BECOME ROSY. REMOVE FROM THE PAN AND PUT ASIDE. HEAT OLIVE OIL ON A PAN AND FRY ONION, CUT INTO SLICES. NEXT, ADD A PRESSED GLOVE OF GARLIC AND CHOPPED CHILI PEPPER AS DESIRED. BROWN CONTENTS ON A LARGE FLAME WHILE MIXING, SEASON WITH PEPPER, THEN ADD WINE (CAN BE SUBSTITUTED WITH WATER) AND MIX. ADD SHRIMP AND A GARLIC CLOVE CUT INTO THIN SLICES, LET INGREDIENTS STEW UNTIL A SMALL AMOUNT OF LIQUID REMAINS ON THE PAN. REDUCE THE FLAME AND ADD HONEY, JUICE FROM 1/4 LIME AND SALT. MIX THE INGREDIENTS TOGETHER AND LET STEW ON A SMALL FLAME UNDER A COVER FOR ABOUT 10 MINUTES, MIXING FROM TIME TO TIME. MEANWHILE, COOK BARTOLINI PASTA WITH SEA ALGAE AL DENTE, DRAIN, AND ADD THE PASTA TO THE REST OF THE INGREDIENTS IMMEDIATELY. MIX ALL INGREDIENTS AND ADD CORIANDER, THEN SPRINKLE WITH JUICE FROM 1/4 LIME. SERVE SPRINKLED WITH FINELY GRATED CHEESE AND FRESHLY GROUND PEPPER.

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