Pesto Grilled Shrimp Salad - NuWave

By SweetyBakes

Ingredients

• To make Pesto (yield about 1 cup):
• 1/2 cup prepared pesto
• 3 cloves garlic
• 2 cups fresh basil leaves
• 3 tablespoons pine nuts (optional)
• 1 dash salt & pepper
• 1/2 cup extra virgin olive oil
• 1/2 cup parmesan cheese
• 1 pound 21-25 count shrimp cleaned and de-veined
• Salad:
• 6 cups mixed greens
• 1 small Vidalia onion thinly sliced
• 1 small red bell pepper sliced
• 1 small yellow pepper sliced
• 1 lemon

Preparation

Step 1

Chop garlic, basil and pine nuts together in a blender 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 1/2 cup of pesto with shrimp and place on 4 inch rack. Cook on power level HI 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 1/2 cups pesto) Place lemon on the side. Toss in shrimp, squeeze lemon over salad and give a final toss before serving. Enjoy!