Preparation:
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. |
