| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
August 1994 |
1 |
servings |
INGREDIENTS
| 5 |
tb |
Fresh lemon juice |
| 2 |
tb |
Dijon mustard |
| 1/3 |
c |
Plus 2 tablespoons olive oil |
| 2 |
pk |
Fresh basil leaves; chopped (about 3/4 |
|
|
; cup) (1/2-ounce) |
| 1 1/2 |
lb |
Uncooked medium shrimp; peeled, deveined |
| 1 |
lb |
Gnocchi pasta or orecchiette pasta |
| 4 |
|
Zucchini; halved lengthwise |
|
|
Olive oil |
|
|
Freshly grated Parmesan cheese; (optional) |
INSTRUCTIONS
Prepare barbecue (medium-high heat) or preheat broiler. Combine 4
tablespoons fresh lemon juice and Dijon mustard small bowl. Gradually mix
in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium
bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2
tablespoons olive oil. Toss to coat. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still
firm to bite, stirring occasionally.
Meanwhile, brush zucchini on both sides with oil. Season with salt and
pepper. Grill until charred, about 2 minutes per side. Transfer to plate.
Add shrimp to grill and cook until just cooked through, about 2 minutes per
side. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and
add to shrimp.
Drain pasta well. Add to bowl with shrimp and zucchini. Add basil
vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be
prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta
warm or at room temperature, passing grated Parmesan cheese, if desired.
Serves 4.
Bon Appetit August 1994
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