1 pd shrimp
4 Tb. olive oil
2 Tb. lime juice
1 cup chopped plum tomatoes
1/2 cup black olives
6 ounces feta cheese
1 pd pasta shells, cooked al dente
1/2 cup fresh basil, torn in pieces
1/2 cup balsamic vinegar
4 Tb. olive oil
1 tsp. sugar
salt & pepper
4 sprigs fresh basil leaves |
Place shrimp, 4 Tb. olive oil & lime juice in bowl, marinate for 3 hours. Grill shrimp and cool in refrigerator for 45 minutes.
In large bowl mix together shrimp, tomatoes, olives, feta, pasta shells & torn basil leaves. In small bowl mix balsamic vinegar, the other 4 Tb. olive oil, sugar, salt & pepper. Add vinaigrette to pasta & toss well. Garnish with fresh basil leaves. |
|
|
|
|
|
