Ingredients
- 20 leaves basil (fresh)
- 4 ripe tomatoes
- 1 shallot (minced)
- 1 penne
- 250 gr shrimp
- 180 ml fruity olive oil
- 45 ml balsamic vinegar
- 34 gr salt and pepper
- 30 ml vinegar
- 5 ml dijon mustard
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. ----
