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Pesto Shrimp Salad

Pesto is one of my favorite sauces. It truly goes with anything and I just love the flavor it adds to most foods. If there is something pesto on the menu, you better believe I'm ordering it. I toss it with pasta, coat my chicken, drizzle on fish...etc. Here I used it with shrimp (which wasn't enough pesto flavor for me after it baked) so I made a pesto dressing to drizzle over a pile of mixed greens. Top with walnuts for a delicious side salad or light dinner option for two. Either way, the pesto's yet to come.

For Shrimp -

12 large raw shrimp (tails removed)

1 teaspoon olive oil

2 teaspoons pesto

few dashes salt and pepper

few dashes crushed red pepper flakes

For Dressing -

1/4 cup pesto

2 teaspoons red wine vinegar

1 TB water

For Salad -

spring mix

chopped walnuts

shaved parmesan cheese (optional)

1. Preheat oven to 400 degrees. In a small bowl, add shrimp and toss with all shrimp ingredients listed above.

2. Place the shrimp on a greased baking sheet and bake for 9-10 minutes until plump and pink. Broil for an additional 1-2 minutes if you want to crisp the edges.

3. Whisk together dressing ingredients. Place 6 shrimp over a bed of mixed greens. Drizzle with dressing and top with walnuts.

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