This recipe is a real winner – easy to make, and I served it two days in a row – hot the first day as an entree, and cold the second as a side salad.

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Pesto:
1/2 c. Cashews (or any nut will work – I like to experiment with the different flavors)
1/2 c. Olive oil
1 large bunch cilantro
Salt & pepper to taste
1 garlic bulb

Place in food processor and process until smooth. Set aside.

2 lb. large deveined, cooked shrimp
3 medium to large zucchini (yellow or green or both)
Salt & pepper to taste

Put your shredding attachment on the food processor and shred the zucchini. Fill a large pot with water and put on high heat on the stove. When boiling, add zucchini and shrimp and cook for 3-5 minutes. Strain water out and add pesto to hot zucchini and shrimp. Add salt and pepper. Toss to coat.

Serve hot as a main course, or refrigerate for a cold salad. Serves about 4 dinner portions or 6-8 side salad portions.

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