It’s March recipe week, and I have some very fresh, shrimp-focused appetizers in store for us! If you’re a paid subscriber, stay tuned for an additional, brand-new recipe coming Wednesday.
This Pesto Shrimp Cucumber Roll recipe is from my first cookbook, The Alternative Autoimmune Cookbook. These are really easy and make a nice light appetizer, which might be perfect ahead of upcoming Easter dinner.
Pesto Shrimp Cucumber Rolls
Prep time: 30 mins
Servings: 20 rolls
Ingredients
2 large cucumbers
2 cups fresh basil, packed
2 garlic cloves
½ teaspoon salt
2 teaspoons fresh lemon juice
⅔ cup olive oil
1 lb. cooked shrimp, peeled and coarsely chopped
½ cup diced celery
½ cup diced white onion
Instructions
Use a mandolin to carefully slice cucumbers lengthwise. Set aside.
Combine basil, garlic, salt, lemon juice and olive oil in a food processor. Process until smooth. Add shrimp, celery, and onion. Process on high 30 seconds.
Lightly spread filling onto cucumber strips and roll. Secure roll with toothpick or skewer. Serve and enjoy!
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Sooo yummy!