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
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
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.