| 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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