| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
Sami |
Vegetables, Shrimp, Pata |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Submitted By COOK4U@VIVANET.COM
On WED, 6 SEP 1995 204441 -0400
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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