Shrimp With Tomato And Chiles

• Kosher salt and pepper
• 20 large tail-on shrimp, peeled and deveined
• 1 pint cherry tomatoes, halved
• 1 sliced serrano chile
• 2 cloves garlic, thinly sliced
• 1 tablespoon olive oil
• 1/4 cup white wine
• 6 ounces angel hair pasta
• 2 tablespoons thinly sliced fresh basil

1. Preheat grill to medium-high. On stove, bring a pot of salted water to a boil. In a bowl, toss shrimp, tomatoes, chile and garlic with 1 Tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Place mixture on a large rectangle of heavy-duty foil. Gather edges to form a rim. Pour in wine, then gather and seal edges to form a packet.
2. Grill packet, shaking occasionally, until shrimp are just pink and opaque, 8 to 10 minutes. Remove packet from grill. Let rest for 5 minutes.
3. Cook pasta for 2 minutes or according to package directions. Top with shrimp mixture and basil and serve.

kosher salt, tailon shrimp, cherry tomatoes, serrano chile, garlic, olive oil, white wine, pasta, fresh basil

Taken from www.myrecipes.com/recipe/shrimp-with-tomato-chiles (may not work)