Doin' Some Cookin'... Shrimp and Pesto-Rice Salad

You can serve this warm or cold which makes this perfect for dinner and leftovers for work, especially since I do not like to reheat fish, especially at work. Do your coworkers a favor and NEVER! reheat fish at work. The smell is awful, stink up your own place.

Shrimp and Pesto-Rice Salad

Adapted From:MyRecipes.com

Makes 3 Servings

Stars of the Show:

• 1/2 lb shrimp, shelled and deveined
• 1/4 tsp ground black pepper
• 1/2 cup olive oil, divided
• 1 1/8 tsp sea salt, divided
• 1 lime
• 1/4 cup mint leaves
• 1/2 Serrano pepper, seeded
• 1 garlic clove, minced
• 1 (5 oz) package baby spinach
• 2 cups warmed brown rice
• 1/4 cup smoked almonds

And Action:

Preheat oven to 425 degrees. Toss together shrimp, black pepper, 1/4 cup olive oil, 1/2 tsp salt, and half of the lime juiced. Spread shrimp in a single layer on a parchment paper lined baking sheet, bake 5 minutes until shrimp are pink and done.

Process mint, Serrano pepper, garlic, other half of the lime juiced, baby spinach, smoked almonds, and remaining salt in a food processor. While processing pour 1/4 cup oil through the chute until combined. 

Toss rice with the pesto mixture and top with shrimp. Enjoy!