THAI SHRIMP WITH SESAME NOODLES

This just happens to be our all-time favorite dish...it happens to be a Paul Newman recipe...ol' Blue Eyes...always did make my heart go pitter-patter...

1 lb. shrimp, shelled
8 oz. Newman's oil & vinegar dressing
2 Tbsp. crunchy peanut butter
1 Tbsp. soy sauce
1 Tbsp. honey
1 tsp. grated fresh ginger..I use more
1/2 tsp. crushed red pepper...I use 1 tsp.
8 oz. angel hair pasta
2 Tbsp. toasted sesame oil ( I have had a long and satisfying love relationship with it for some time)
2 Tbsp. vegetable oil (or canola)
1 medium carrot shredded ( I actually cut mine into 1-inch sticks)
1 cup chopped spring onion (this may seem a lot but do it to the letter)
2 Tbsp. chopped fresh cilantro ( I use at least 1/4 to 1/3 cup-it's according to your love of cilantro-I love it better than sliced bread)

Mix the shrimp with 1/2 cup of the salad dressing. Cover and refrigerate for 1 hour. Whisk the peanut butter through the red pepper and the remaining dressing. Prepare pasta...do NOT over cook it...just to al dente (firm to the bite). Heat the oils until very hot. Cook carrot 1 minute. Drain shrimp and add it with the onion to the carrot and cook 3 minutes. Toss the pasta with the peanut butter mixture, shrimp and cilantro. Better the next day!