To make the cucumber salad… whisk together 3 tablespoons of olive oil with the champagne vinegar and a tiny pinch of sea salt and pepper to taste. In a small bowl, toss the thinly sliced cucumbers and dressing and set aside.

To make the pesto… blend walnuts, 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.

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 Tablespoon of the Basil Walnut 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.