-
1
Heat the olive oil, tomatoes, garlic, red pepper flakes, vinegar, and a pinch of salt in a large, deep skillet over medium heat until just warmed through (the tomatoes will begin to soften and release their juice).
-
2
Remove from the heat, and set aside to marinate.
-
3
Heat the grill to medium-high.
-
4
Bring a large pot of lightly salted water to a boil.
-
5
Thread the shrimp onto skewers, brush with olive oil, and sprinkle with salt and pepper.
-
6
Brush the zucchini slices with olive oil, and season with salt and pepper.
-
7
Grill the shrimp until just opaque throughout, 2 to 3 minutes per side.
-
8
Grill the zucchini for 2 to 3 minutes on each side, until they are just tender and nice grill marks appear.
-
9
Remove the shrimp from the skewers, and coarsely chop.
-
10
Cut the zucchini into 1/2 inch pieces.
-
11
Toss the shrimp and zucchini in a medium bowl, and set aside.
-
12
Cook the pasta until just tender, about 8 minutes.
-
13
Drain but do not rinse.
-
14
Transfer the pasta to a large mixing bowl, pour in the tomato mixture, and toss well to combine.
-
15
Add the shrimp and zucchini and toss; add the scallions, olives, lemon zest, mint (or parsley), and half of the feta, and toss well to combine.
-
16
Taste for seasonings, and add more salt or pepper as desired.
-
17
Transfer to a large serving bowl, and top with the remaining feta.
