Description
Summery, light, and delicious!
Ingredients
- ¼ cups Fresh Cilantro
- ¼ cups Fresh Parsley
- ¼ cups Spinach Leaves
- 2 whole Green Onions
- 1 clove Garlic
- 1 whole Lemon, Zested And Then Cut Into Wedges
- ¼ cups Olive Oil
- Salt To Taste
- ¼ cups Mayonnaise
- 8 whole Large Shrimp, Peeled, Deveined, Tails Off
- Sandwich Bread, Your Favorite Kind
- 2 Tablespoons Sun Dried Tomato Pesto
- Shredded Iceberg Lettuce, To Serve
Preparation
Combine herbs, spinach, scallions, garlic, lemon zest, and olive oil in a blender or food processor until very smooth and a thick paste forms. Taste, and add a bit of salt to your preference.
Toss shrimp with 2 tablespoons of the green mixture, and set aside.
Combine the rest of the green mixture with mayonnaise. Taste, and add more salt if needed.
Preheat a skillet to medium-high heat with a drizzle of olive oil. When very hot, add shrimp and cook until just cooked through, 3 minutes or so on each side.
While shrimp is cooking, broil or toast the bread.
To assemble, for each sandwich, spread pesto on one piece of bread and mayo mixture on the other. Sandwich the bread with shrimp, lettuce, and a squirt of lemon juice.
Enjoy!
Note: Don’t toss the stems of your herbs—use them in the puree! They taste great and you’ll never know they’re there.
