Kahlua Grilled Shrimp Pasta

4 lb shrimp peeled
2 lg tomatoes sliced
2 cups kahlua
2 oz hot pepper sauce
2 cups honey
2 tbsp basil, fresh chopped
1 1/2 cups salad oil
10 oz hot sauce 2 bottles
2 tbsp thyme fresh chopped
2 tbsp cajun seasoned salt
2 tbsp cilantro fresh chopped
2 tbsp garlic chopped
2 tbsp parsley chopped
2 tbsp worcestershire sauce
3 tbsp red pepper chopped
4 cups veal stock
1 lb angel hair pasta
corn starch to thicken

Mix all marinade ingredients: add shrimp and refrigerate for at least 6 hours. Grill shrimp and tomato over charcoal fire with mesquite and oak wood. Cook pasta according to package direction: in a 2 quart stock pot. reduce veal stock on medium heat for about 30 minutes. Dissolve 3 tablespoons of corn starch in 1/2 cup of warm water: use amount needed to thicken stock to obtain a creamy texture (covers back of spoon) Add Worcesterhire sauce, red pepper, and pasta. Serve warm topped with grilled shrimp. Garnish with fresh cilantro and grilled tomato.