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1 kg. Shrimp
0.75 cup Fruity Olive Oil
salt black pepper
3 tblsp. Balsamic Vinegar
1 whole Shallot
1 teasp. Dijon Mustard
4 can Tomato
20 whole Basil
1 kg. Penne
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 olive oil, 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.
0.75 cup Fruity Olive Oil
salt black pepper
3 tblsp. Balsamic Vinegar
1 whole Shallot
1 teasp. Dijon Mustard
4 can Tomato
20 whole Basil
1 kg. Penne
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 olive oil, 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.
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