1 lb. medium shrimp, peeled & de-veined
5 large ripe tomatoes, peeled, seeded & minced
1 tbsp. plus 1 tsp. kosher (coarse) salt
12 oz. dried linguine
3 tsps minced garlic
1/2 cup lightly packed fresh basil leaves, cut into thin strips
1/4 cup extra-virgin olive oil
2 tsps freshly ground pepper
1 shallot, minced
3 tbsps balsamic vinegar
3 tbsps white wine or sherry vinegar
1/4 cup honey

Linguine With Honeyed Tomato Sauce & Shrimp

1. Fill large pot with two-thirds full of water; add 1 tbsp. salt. Bring to a boil over high heat. Cook linguine according to package directions.
2. Meanwhile, in large bowl, stir together tomatoes, 2 tsps of the minced garlic, basil and 2 tbsps of the olive oil. Add remaining 1 tsp. salt and 2 tsps pepper; set aside.
3. Heat remaining 2 tbsps olive oil in medium skillet; add shallot and remaining 1 tsp. garlic. Saut� for 2 minutes; stir in balsamic and sherry vinegar and honey. Add shrimp; cook for about 2 minutes, turning once, until just pink.
4. Remove skillet from heat; transfer shrimp to small plate and keep warm. Return skillet to medium heat. Add 3 tbsps water; swirl. Stir juices into tomato sauce. In another large pot, bring tomato sauce to a boil over medium-high heat; boil for 3 minutes to reduce sauce.
5. Drain pasta thoroughly; do not rinse. Immediately toss sauce with cooked pasta. Divide pasta evenly among plates; top each portion with shrimp.
   Serves: 4
   Preparation time: 35-45 minutes