Grilled Shrimp with Tomatoes on Rice

• 1 pound large to extra-large shrimp , peeled and deveined
• 1/4 cup olive oil Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1-1/2 shallots, minced
• 1 teaspoon Stone-ground Dijon mustard
• 4 large ripe tomatoes, cut into chunks
• 1/2 cup fresh basil leaves, roughly chopped
• Hot cooked rice

Brush the shrimp with some of the olive oil and sprinkle them with salt and pepper to taste.

Mix all but 3 tablespoons of the olive oil with the vinegar, shallots, and mustard.

Season the mixture with salt and pepper to taste.

Place the chunked tomatoes in the vinegar/shallot marinade.

Add the basil and stir.

Place the 3 tablespoons olive oil on the griddle and sauté the shrimp until coral in color.

While the shrimp are grilling, place the tomatoes on the griddle with a little of the marinade around them.

Heat until just warm -- you don't want them to break down.

Place the rice on the serving plates.

Place several shrimp on the rice, and top with the tomatoes.

Sprinkle a little of the marinade over all.

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