NuWave 22191 - Pesto Grilled Shrimp Salad

12
Pesto Grilled Shrimp Salad
½ cup prepared pesto
1 pound 21-25 count shrimp cleaned and de-veined
Chop garlic, basil and pine nuts together in Party Mixer for about 10-15
seconds. Slowly pour olive oil in while continuing to blend. Add Parmesan
cheese and continue blending until the pesto has a pasty texture. Toss
½ cup of pesto with shrimp and place in the NuWave on the 3” or 4” rack
(depending on your model). Cook at 350˚F for about 3-4 minutes per side
if fresh and about 4-6 minutes per side if frozen. While shrimp is grilling,
mix remaining ingredients for salad in a large bowl (including remaining ½
cup pesto). Toss in shrimp, squeeze lemon over salad and give a nal toss
before serving. Enjoy!
Salad:
6 cups mixed greens
1 small Vidalia onion thinly sliced
1 small red bell pepper sliced
1 small yellow pepper sliced
1 lemon
To make Pesto (yield about 1 cup):
3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts (optional)
1 dash salt & pepper
½ cup extra virgin olive oil
½ cup Parmesan cheese
Tip:
If you want to thin out the pesto use a little water instead of olive
oil. For a Southwest avor, add ½ teaspoon cumin on the shrimp
then in salad add in cilantro, corn, avocado and black beans.
Pesto Grilled Shrimp Salad