1 lb Large shrimp
3/4 c Fruity olive oil
Salt & fresh black pepper 3 tb Balsamic vinegar
1 Shallot minced
1 ts Dijon mustard
4 lg Ripe tomatoes, cut into
Chunks 20 Leaves fresh basil, roughly
Chopped 1 lb Penne
time to cook 45 minutes: Set a large pot of salted water to boil for the pasta; start a charcoal fire or light a gas grill. Brush the shrimp with about 1/4 c olive oil; sprinkle them with salt and pepper. mix together the remaining oliveoil, 2 TB of the vinegar, the shallot, and mustard, and
season with salt and pepper. taste to add more vinegar if needed. set the tomatoes in a large bowl to marinade with the vinaigrette and basil. Grill the shrimp over high heat until they turn pink, about 2-3 minutes per side; meanwhile, cook the pasta according to the package directions. Drain the pasta, toss with the tomatoes, top with the grilled shrimp, and serve. Crawfish works great with this dish also. —–