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Grilled Shrimp With Pasta And Fresh Tomatoes

none

1 pound large shrimp
3/4 cup fruity olive oil
salt and fresh black pepper
3 tablespoons balsamic vinegar
1 shallot minced
1 teaspoon Dijon mustard
4 large ripe tomatoes, cut into chunks
20 leaves fresh basil; roughly chopped
1 pound penne

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 olive oil, 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. Posted to the BBQ List by scotlyn@juno.com (Daniel S Johnson) on Mar 29, 1998. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:45


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