Bangin’ Blueberry Warm Shrimp Salad
with Gorgonzola cheese
Ingredients:
- 1 container of Bangin’ Blueberry Pesto
- 1 lb. shrimp, peeled and deveined,
- 1 or 2 cloves garlic chopped
- 1 thick slice prosciutto, chopped (if in a pinch, cooked crumbled bacon will do)
- 1 to 2 Tbs. Lemon juice (or to taste)
- 2 Tbs. Olive oil
- 1/2 lb. crumbled Gorgonzola cheese (crumbled feta may be substituted)
- 2 ripe avocados,
- 2 ripe Tomatoes
- 1 to 2 sweet Bermuda onions (depending on size)
- Radish sprouts
- salt and fresh ground pepper
Directions:
First, chop the avocados, tomatoes, and Bermuda onion into bite sized pieces and mix in bowl with the Bangin` Blueberry Pesto.
Next, sauté the chopped garlic in the olive oil in a frying pan until fragrant. Add the prosciutto and sauté for a minute or two, or until just beginning to brown. Add shrimp, and toss until they are opaque. Add salt and freshly ground pepper to taste. Add lemon juice, and half of the cheese. Toss together and immediately add to chopped vegetables and toss again. Sprinkle remaining cheese on top of salad and top with radish sprouts.
