Pesto Shrimp Salad

Using purchased pesto is a great way to add flavor to dishes with no chopping and not much shopping. The green-flecked dressing complements shrimp beautifully; you could also substitute lump crabmeat or even chunks of leftover grilled tuna.

Ingredients:

2 pounds medium uncooked shrimp, peeled and deveined
3 tablespoons crab boil seasoning
1/2 cup prepared basil pesto
1 stalk celery, finely chopped (1Ú2 cup)
1/4 cup mayonnaise
1/4 cup finely chopped bell pepper
3 tablespoons finely chopped red onion
Salt and freshly ground black pepper
Mixed salad greens

Instructions:

In a large pot, combine the shrimp and crab boil seasoning; toss to coat. Fill the pot with enough water to cover the shrimp by 2 inches. Heat over medium-high heat for 8 minutes (water does not have to come to a simmer or a boil). Turn off the heat, cover, and let the shrimp sit in the cooking liquid for 2 to 3 minutes more or until just opaque. Drain.

In a large bowl, toss the shrimp with the pesto, celery, mayonnaise, red pepper, and onion. Season with salt and black pepper to taste. Serve shrimp mixture at room temperature or chilled on a bed of mixed greens.

Servings: 4 to 6
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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