
Shrimp, Italian Po Boy
Ingredients
Pesto Aioli
4 ounces fresh, basil leaves
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 Parmesan cheese, plus more for topping
1 cup mayonnaise
Salt & pepper to taste
1 pound medium sized shrimp, cooked
Grape tomatoes sliced into rounds
Romaine lettuce, shredded
Olive oil
White balsamic vinegar
Italian rolls or Hoagie rolls
Italian parsley, chopped
Red pepper flakes
Salt & pepper
w/ Pesto Aioli
Directions
Pesto Aioli
Add basil, garlic and pine nuts to a food processor and pulse. Pulse while drizzling in the olive oil and white balsamic vinegar. Add the mayonnaise, Parmesan cheese and then salt & pepper to-taste.
Right before assembling and serving, drizzle the lettuce & sliced tomatoes with some olive oil & white balsamic vinegar and season with salt & pepper. Toss the shrimp with the pesto aioli. Slice a hoagie roll V-shaped from the top and fill halfway with a layer of lettuce & tomatoes and then top with the pesto aioli shrimp. Finish with crumbled Parmesan cheese, Italian parsley and hot pepper flakes. Enjoy!