1/2 cup sugar
1/2 cup water
1 1/2 liters red table wine
1 cup grenadine
2 cups cranberry juice cocktail
1 1/4 cups sweet vermouth
strawberries, cut into thirds
oranges, slice and quartered
ice

Combine the sugar and water in a large container until dissolved. Add the remaining ingredients except for the ice and mix well. Place in the refrigerator for at least 5 hours. Serve on ice.

Serves 6-8

1 pound linguine pasta

1 pound medium shrimp, peeled and deveined
2 ounces fresh basil leaves
2 1/2 sticks butter, softened
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
4 tablespoons grated Parmesan cheese
1 tablespoons grated Romano cheese

Cook the pasta according to the package directions.  Meanwhile, remove the large stems from the basil and wash the leaves.  Pat dry with a paper towel.  Chop the leaves in a food processor.  Whip the butter in a bowl with an electric mixer.  Add garlic, salt, pepper, Parmesan and Romano cheeses and the basil.  Mix well.  Use immediately or store in the refrigerator.   Melt the basil butter in a large skillet over medium heat.  Add the shrimp and saute for about 2-3 minutes.  Serve over pasta with some extra Parmesan cheese to pass around the table.