Grilled Shrimp With Pasta And Fresh Tomatoes

The Christian life with the gifts and opportunities God gives us is a stewardship – a trust from God with precious responsibilities that call for faithfulness. But it is important to realize that faithfulness in the smaller responsibilities forms the basis for being entrusted with greater responsibilities. The Lord pointed to this basic principle in Luke 16:10, “The one who is faithful in a very little is also faithful in much; and the one who is dishonest in a very little is also dishonest in much.” How one handles the smaller responsibilities of life demonstrates character and the capacity for faithfulness in greater responsibilities. They serve as stepping stones for the privilege of serving in areas of greater responsibility.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits	Sami	Pata, Shrimp, Vegetables	4	Servings

INGREDIENTS

1	lb	Large shrimp
3/4	c	Fruity olive oil
		Salt & fresh black pepper
3	T	Balsamic vinegar
1		Shallot minced
1	t	Dijon mustard
4		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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