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Set a large pot of salted water to boil for the pasta. Start the gas grill. Brush the shrimp with about 1/4 cup olive oil, then sprinkle them with salt and pepper. In a large
bowl, mix together the remaining olive oil, 2 Tbsp of the vinegar, the shallot, mustard, and season with salt and pepper. Taste to add more vinegar if needed. Add the tomatoes and basil leaves to
marinade and let sit. Grill the crawfish over high heat until they turn pink, about 2 to3 minutes per side. Meanwhile, cook the pasta according to the package directions. Drain the pasta and toss with
the marinaded tomatoes, then top with the grilled crawfish. Makes 4 servings.
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