Shrimp Salad with Tomatoes and Pesto

February 2022
Stanley Dry, Photos by Eugenia Uhl,
2 February Shrimp Salad Pesto

SHRIMP

  • 1 pound boiled shrimp, peeled and deveined
  • 2 tablespoons fresh-squeezed lemon juice
  • 1/2 pound cherry tomatoes, halved
  • pesto
  • coarse salt and freshly ground black pepper
  • lettuce leaves

PESTO

  • 2 cups loosely packed fresh basil
  • 1/2 clove garlic
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons pine nuts (optional)
  • 1/4 cup freshly grated Parmesan
  • coarse salt

IN A MEDIUM BOWL, toss shrimp with lemon juice. Add tomatoes and pesto, and toss to coat well. Season with salt and pepper. Serve on lettuce leaves.

PLACE basil, garlic and olive oil in the bowl of a food processor. Pulse several times, stopping to scrape down the bowl as needed, until basil is pureed. Add optional pine nuts and Parmesan and pulse to combine. Season to taste with salt.

 

Categories: culinary calendar

Related