Linguine With Grilled Shrimp And Black Olives

• 1 lb medium shrimp, peeled and deveined
• salt
• fresh coarse ground black pepper
• 12 ounces whole wheat linguine
• 1 tablespoon extra virgin olive oil
• 4 garlic cloves, minced
• 5 vine ripened tomatoes, coarsely chopped
• 1/4 cup fresh basil, shredded
• 1/2 cup brine packed black olives, pitted and coarsely chopped
• 1/2 cup freshly grated low-fat parmesan cheese

1. Cook linquine as directed on package.
2. Meanwhile, thread shrimp onto skewars and sprinkle with salt and pepper to taste.
3. Grill over a medium hot fire until just opaque throughout, about 3 to 4 minutes per side (or use your broiler).
4. Remove from skewers and cut each shrimp into 3 pieces; set aside.
5. Heat oil in a large skillet over medium heat and add garlic.
6. Cook just until garlic begins to brown and add tomatoes, black olives, and shrimp.
7. Mix in basil and season with salt and pepper to taste.
8. Serve over cooked linquine and top with cheese.

shrimp, salt, ground black pepper, whole wheat linguine, extra virgin olive oil, garlic, tomatoes, fresh basil, brine packed black olives, freshly grated lowfat parmesan cheese

Taken from www.food.com/recipe/linguine-with-grilled-shrimp-and-black-olives-274883 (may not work)