
Shrimp Italian Boy w/ Balsamic Pesto
Ingredients
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
Directions
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.