Go-To Recipes: Pesto Shrimp (Pita and Salad)

Ingredients

1 Pound Count Peeled and Deveined Shrimp

1 Jar Good Pesto

6 Ounces Asparagus, Chopped into 1-inch Pieces

1 Yellow Squash Sliced

1 Red Onion Sliced

½ Quart Cherry Tomatoes

Mixed Green Lettuce

Pita Bread Pockets

½ Cup Champagne Vinegar

5 Tablespoons Extra Virgin Olive Oil

1 lemon

Feta Cheese

Salt to Taste

Pepper to Taste

Red Pepper Flakes to Taste

Ingredient Directions

1.    Preheat the oven to 450 degrees.

2.    Add the asparagus, squash, onion, and tomatoesto one or two sheet pans (depending on size) and toss with two tablespoons ofolive oil, salt, pepper and red pepper flakes to taste.

3.    Wrap the pita bread in foil and into the ovenalong with the vegetables to heat.

4.    Put in the oven and let bake for 15 minutes.

5.    In a bowl, combine the shrimp and about half ofthe jar of pesto and combine until the shrimp is fully coated.

6.    Heat a cooking pan on the stove top and add onetablespoon of olive oil. Once hot, add the shrimp in a single layer and cookfor about 2 minutes on each side, or until fully pink (be careful not toovercook). Once finished, set aside in a bowl.

7.    For the dressing, combine the rest of the jar ofpesto, champagne vinegar, two tablespoons of olive oil, and the zest and juiceof one lemon to a bowl and thoroughly whisk together. Add salt and pepper totaste.

Salad Option Directions

1.    Arrange the mixed greens in a serving bowl andadd a quarter amount of the dressing and mix.

2.    Top the greens with your desired amount ofshrimp and roasted vegetables, add additional dressing to taste, and top withyour desired amount of feta cheese for serving.

Pita Option Directions

1.    Take the pita pocket and fill with desiredamount of pesto dressing and then add in some of the mixed greens.

2.    Add in your desired amount of the roastedvegetables and top with the shrimp. Add feta cheese as desired, as well asadditional salt, pepper and red pepper flakes to taste before serving.