GutRx Pesto Shrimp Lettuce Wraps
- Servings -
- My Notes -
INGREDIENTS
- 0.13 cup Pine Nuts - toasted
- 0.25 cup Green Onion - green part only
- 1.5 cup Fresh Basil Leaves
- 0.25 cup Olive Oil
- 0.5 teaspoon Sea Salt
- 0.5 teaspoon Freshly Ground Pepper
- 1 Lemon - juiced
- 1 Red Bell Pepper - thinly sliced
- 1 can Water Chestnuts - drained, thinly sliced
- 1 bunch Green Onion - thinly sliced (green parts only)
- 2 tablespoon Coconut Oil
- 2 pound Shrimp - deshelled
- 1 head Boston (Butter) Lettuce - washed
INSTRUCTIONS
- To make the pesto… blend pine nuts, basil, green onion, olive oil, pinch of sea salt, pepper and ¼ lemon juiced. Taste and adjust flavor with more salt, pepper and lemon, as needed.
- Prep the fresh vegetables… thinly slice the red bell pepper, water chestnuts, and green onions (green part only). Set aside.
- To make the shrimp… heat a large skillet on medium high with coconut oil. Season shrimp with 1/8 teaspoon of salt, and sauté in coconut oil for about 3 minutes; cooked but still tender. Stir in 3 tablespoons of the Basil Pine Nut Pesto and cook for an additional 2-3 minutes. Remove the shrimp from heat, and stir in an additional 1 Tablespoon of pesto. Serve with fresh squeezed lemon juice and garnish with fresh basil leaves.
- To serve: you may wrap these up however you like, layering the shrimp, fresh vegetables and pesto.
NOTES
You may replace the pine nuts with walnuts or macadamia nuts, or you may omit the nuts altogether.
The pesto will last up to five days sealed tight in the fridge.
The pesto will last up to five days sealed tight in the fridge.
