Portabello Pesto Shrimp salad

 

PORTABELLO MARKET
ERIKA & RYAN THOMAS

5 shrimp, peeled and deveined, tail on
Pesto sauce, fresh or store-bought
Olive oil
3 slices bacon
2 sliced shallots
2 Tbsp. sun-dried tomatoes
¼ cup artichoke hearts
¼ cup feta cheese and parmesan cheese
2 Tbsp. Balsamic Vinaigrette
2 Tbsp. Creamy Caesar Dressing (can be store-bought)

Coat shrimp with pesto sauce and sauté in 2 Tbsp. of olive oil. Cook bacon in oven. Coat shallots with olive oil, salt and pepper and roast in a 350 degree oven for 15 minutes. Chop bacon, cooked shallots, artichoke hearts and sun-dried tomatoes. Toss with cut Romaine lettuce, feta cheese, parmesan cheese, Balsamic Vinaigrette and  Creamy Caesar Dressing.

Balsamic Vinaigrette:
½ cup balsamic vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. dried basil
½ tsp. Dijon mustard
1 ½ cups olive oil

Put first 5 ingredients in a food processor and blend. Slowly drizzle olive oil on top.