3/4 lb. tomatoes, chopped
1 large green pepper, seeded and chopped
1/4 lb. Feta cheese, crumbled
1/2 c. olive oil
1/2 c. pitted black olives (brine cured; I found this really makes a difference)
1/4 c. fresh lemon juice
2 tbsp. dry vermouth or red wine
1 tbsp. dried thyme flakes
6 green onions, chopped
3 large garlic cloves, chopped (if you really aren't nuts about garlic, do 2 cloves)
3/4 lb. linguine (I use penne because it's easier to manage on your fork)
3/4 lb. fresh shrimp, cooked

Mix first 10 ingredients in large bowl. Add linguine and shrimp; toss to blend. Season to taste with salt and pepper. Let stand at room temperature.

The recipe says to do 30 minutes ahead but I did it a day ahead and took it out to get to room temperature.