Pesto Shrimp with Tomato and Cucumber
This recipe is versatile depending on your mood. Try it as an appetizer served with tortilla chips. Or serve over greens or simply on its own. Whichever way you eat it, it’s always satisfyingly good! It makes four salad servings or a medium-sized side or appetizer.
Ingredients
- 1 cup cherry tomatoes, halved lengthwise
- 1 cup chopped English cucumber, cut into 1/2-inch cubes
- 1/2 cup kalamata olives, halved lengthwise
- 2 cups chilled, cooked shrimp, cut into 1/2-inch bite pieces (use a pound bag of raw frozen 16-20 count shrimp)
- 1/4 cup pesto (see my recipe or use store bought)
- 1/2 freshly squeezed lemon
- 1/2 teaspoon crushed red pepper (optional)
- 1/2 teaspoon ground black pepper (optional)
- 1/2 teaspoon salt (optional)
Instructions
- Cut up the tomatoes, cucumber and olives and toss into a medium sized bowl.
- Cut up the shrimp; add to the bowl.
- Next is the pesto. If it’s too thick, you’ll want to thin it out with some EVOO. It shouldn’t be like a paste; it should be like a medium-thick drizzle consistency.
- Squeeze in the fresh lemon and stir.
- Taste. Add in the optional flavorings – red pepper flakes, black pepper and salt. And if it needs a bit more lemon, add the remaining half.
- Keep chilled until serving.
Notes
I recommend using homemade pesto. I make mine over the summer and freeze it. When I use it, I thin it out with EVOO. See my post on making homemade pesto.