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.