INGREDIENTS
1 lb. large to extra-large shrimp, about 20 peeled
¾ cup olive oil
Salt and pepper to taste
2 to 3 TBSP. balsamic or sherry vinegar
1 shallot, minced
1 tsp. Dijon mustard
5 large tomatoes, cut into chunks
20 fresh basil leaves, roughly chopped
1 lb. penne or other pasta of your choice
DIRECTIONS
Bring a large pot of boiling water for the pasta.
Light your gas grill.
Brush the shrimp with about a ¼ cup of the olive oil and sprinkle them with salt and pepper.
Mix together the remaining olive oil, 2 TBSP. of vinegar, shallot and mustard.
Taste and add more vinegar if needed.
Set the tomatoes in a large bowl to marinate with the vinaigrette and basil.
Grill the shrimp over high heat until they turn pink, 3 or 4 minutes on each side.
Cook the pasta according to directions.
Drain and toss with the tomatoes, top with the grilled shrimp and serve.
Serves 4.
