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Shrimp Italian Boy with Balsamic Pesto

Shrimp Italian Po Boy 


1 pound medium sized, cooked shrimp, deveined, peeled, thawed

Grape tomatoe, sliced & seasoned with salt & pepper

Romaine lettuce, shredded

Italian rolls or Hoagie rolls

Parmesan cheese, grated coarsely or crumbled

Italian parsley, chopped

Red pepper flakes

Salt & pepper

Pesto Aioli

4 ounces basil leaves/no stems in weight

3 medium sized garlic cloves

1/3 cup pine nuts

1 cup good quality olive oil

1 1/2 tablespoons white balsamic vinegar

1 cup finely grated, good quality, soft Parmesan cheese (Whole Foods brand)

1 cup mayonnaise

Salt & pepper to taste

w/ Pesto Aioli


Pesto Aioli

Add basil, garlic and pine nuts to a food processor and pulse.  Pulse and drizzle in the olive oil and white balsamic vinegar.  Add mayonnaise and Parmesan cheese and salt & pepper to-taste. 

Toss the shrimp in the pesto aioli.

Fill a hoagie halfway with a layer of Romaine lettuce, tomatoes, a few splashes of white balsamic and then top with pesto mayo drenched shrimp. 


Top with more Romaine and tomatoes.  Finish with more Parmesan cheese, Italian parsley, pepper flakes and fresh cracked salt & pepper. 

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