Ingredients:

1 lb. extra large fresh shrimp, peeled & deveined

1/4 cup Bertolli extra virgin olive oil

2 Tbsp. balsamic vinegar

1 Tbsp. lemon juice

1 Tbsp. thinly sliced fresh basil

1 Tbsp. minced fresh parsley

1 tsp. finely chopped fresh oregano

pinch crushed red pepper flakes

1 lb. fresh linguini, cooked & drained

1 jar (26 oz.) any Five Brothers Tomato Pasta Sauce

(Marinara with Burgundy Wine recommended)

Mesclun greens for garnish

 

Directions:

Butterfly raw shrimp, leaving tail on if desired. Place shrimp in a bowl: add olive oil, balsamic vinegar, lemon juice, basil, parsley, oregano, and crushed red pepper flakes. Stir to coat shrimp thoroughly with marinade. Marinate shrimp for at least 3 hours in the refrigerator. Preheat grill or broiler. Remove shrimp from marinade. Grill  or broil about 6 minutes or until shrimp are cooked, turning frequently. Serve hot, cooked linguini on plates. Spoon heated sauce over pasta. Top with grilled shrimp. Garnish plate with mesclun greens. Serves 6

 

Submitted by Ethel Shea