Step 2) Combine 1/2 cup corn oil, lemon peel, lemon juice, garlic, salt and pepper in a small bowl and stir well. Reserve 3 tablespoons of the lemon oil vinaigrette.
Step 3) Toss the remaining lemon oil mixture with hot cooked pasta; cover and set aside.
Step 4) Rinse shrimp and pat dry. Place shrimp in a bowl and coat with 2 tablespoons corn oil. Season with salt and pepper, if desired. Place on grill or broil for about 2 minutes per side, or until cooked through. Remove from heat and add to pasta mixture.
Step 5) Transfer pasta and shrimp to a large serving dish and toss with tomatoes, olives and basil.
Step 6) Drizzle with reserved vinaigrette. Garnish with lemon wedges and serve immediately.