Grilled Shrimp With

3/4 c Fruity olive oil

Salt & fresh black pepper 3 tb Balsamic vinegar

1 Shallot minced

1 ts Dijon mustard

4 lg Ripe tomatoes, cut into Chunks 20 Leaves fresh basil, roughly

Chopped 1 lb Penne

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. --