For quite a while I've thought of doing a shrimp and pasta dish that played heavily on classic ingredients for shrimp like citrus. I think I've got an idea narrowed down, that would be a kind of southwest USA - Italian fusion. Basically it will be garlic, lime, corriander marinated grilled shrimp over fresh spaghetti tossed in a cilantro pesto with fresh squeezed lime juice. I was thinking that the cilantro pesto will bring that fresh herbal flavor that so many southwest dishes have with the inclusion of cilantro, but also putting it into a form that marries well with pasta as a pesto. The lime will give it an acidic brightness. The coriander (seed) should give it a deeper citrus layer. Any thoughts on this, any suggestions for additions or modifications based on your experience or preference?