1 pound medium shrimp, peeled and deveined
salt and coarsely ground pepper to taste
12 ounces linguine
1 T. extra virgin olive oil
4 cloves garlic, minced
5 vine ripened tomatoes, coarsely chopped
1/2 cup brine packed black olives, pitted and coarsely chopped
1/2 cup freshly grated parmesan cheese
Thread shrimp onto skewars and sprinkle with salt and pepper to taste. Grill over a medium hot fire until just opaque throughout, about 3 to 4 minutes per side. Remove from skewers and cut each shrimp into 3 pieces; set aside.
Meanwhile, cook linquine as directed on package.
Heat oil in a large skillet over medium heat and add garlic. Cook just until garlic begins to brown and add tomatoes, black olives, and shrimp. Mix in basil and season with salt and pepper to taste. Serve over cooked linquine and top with cheese.