Basil Pesto Shrimp Appetizer
- 1 pound (26-30 pcs) large raw shrimp, peeled and deveined
- Juice of two lemons
- 1 tbsp chopped fresh garlic
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1 tbsp Sardo Capers
- 1-(190mL)Jar Sardo Gourmet Basil Pesto
Poach shrimp until pink. Cool in Ice then Drain
In mixing bowl, add lemon Juice, garlic, parsley, salt, olive oil and capers.
Add the shrimp, toss and mix well.
Refrigerate at least 1 hour before serving.
Garnish with Sardo Gourmet Pesto on a plate and a slice of lemon
Place shrimp on top of pesto
Ready to Serve