Shrimp Italian Boy with Balsamic Pesto

Shrimp Italian Boy w/ Balsamic Pesto


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

1 cup mayonnaise

White balsamic vinegar

Villagio Marzano (mini) tomatoes (or similar), sliced & seasoned salt & pepper

Romaine lettuce, shredded

Italian rolls or Hoagie rolls V sliced in center

Parmesan cheese, grated

Italian parsley, chopped

Red pepper flakes

Salt & pepper

CRF Balsamic Pesto

4 ounces basil leaves/no stems in weight

3 medium sized garlic cloves

1/3 cup pine nuts

1/2 cup extra virgin olive oil

1/2 cup extra light olive oil

1 Tbsp. white balsamic vinegar

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

Salt & pepper to taste


CRF Balsamic Pesto 

Add basil, garlic and pine nuts to a food processor and pulse.


Drizzle in extra virgin olive oil, extra light olive oil and white balsamic vinegar while pulsing.  Add Parmesan cheese and salt & pepper to taste. 


Pesto Aioli

½ of the balsamic pesto recipe-Freeze the other half for later use.

1 cup mayonnaise

 ½ tablespoon white balsamic vinegar

Whisk all ingredients together in a medium sized bowl.  Salt & pepper to taste.  


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 salt & pepper.