Grilled Shrimp and Peppers-Brochette with Red Wine-Bucatini and Pangrattato

Saute Panko Breadcrumbs (1/2 cup) with Butter (1 1/2 cups) until golden. Season with Kosher Salt (to taste) and Cayenne Pepper (to taste).

Bring Red Wine (4 cups) and Butter (4 oz) to a simmer. Meanwhile, cook Bucatini Pasta (1 lb) in lightly salted water for 2 minutes. Drain.

Immediately add the freshly-cooked bucatini to the simmering red wine, then season lightly with kosher salt, cayenne pepper and Garlic Paste (to taste). Simmer until al dente. At this point, there should be about 1/2 cup wine remaining; adjust if necessary. Check and adjust seasoning.

Peel and devein Jumbo Shrimp (12), leaving the heads on. Season with kosher salt, Granulated Garlic (to taste) and cayenne pepper. Thread the shrimp on bamboo skewers, alternating with Assorted Color Bell Peppers (to taste).

Brush the brochettes lightly with Peanut Butter (to taste). Grill on both sides until almost cooked through.

Place the bucatini on a serving dish and sprinkle most of the pangrattato over top. Top with the brochettes, then sprinkle over the remaining pangrattato.