GRILLED SHRIMP AND PASTA
Steps:
- 1. Place shrimp in glass bowl with 1/2 cup of olive oil and garlic cloves, toss to coat. Marinate for approximately 30 minutes. 2. Peel eggplant and slice into 3/4 inch circles. Brush generously with remaining 1/2 cup olive oil and set aside. 3. Place six shrimp ( on 12 skewers) and six tomatoes(on six skewers)on each prepared bamboo skewer. 4. Over hot grill, place eggplant evenly and turn after 4-5 minutes. Total grilling time should be approximately 10 minutes. Grill tomatoes during the same time, turning frequently. 5. During the last four minutes of vegetable grilling, place skewered shrimp in metal seafood grilling basket (for easy turning) turn once after one or two minutes, total of two to four minutes(until shrimp are pink and firm). 6. Prepare pasta according to package directions, but test early for doneness to achieve al dente texture. Toss in a few Tablespoons of olive oil. 7. Divide pasta evenly over six plates, place slices of eggplant on side, and place one skewer of tomatoes between two skewers of shrimp on each plate.
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