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Shrimp Italian Boy with Balsamic Pesto

Shrimp, Italian Po Boy 


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


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!

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