Spinach Pesto Shrimp Ceviche

Ingredients

1 12oz package Pacific Sustainable Salad Shrimp
1 avocado, cubed
*handful corn chips

Pesto:
1 ½ oz fresh basil
1 cup almonds
2 cups baby spinach
1 cup parmesan cheese, grated
½ lemon, juiced
*Sea Salt and Pepper to taste

Directions

  1. Make pesto first by blending all Pesto ingredients together with a bit of olive oil.
  2. Rinse and dry shrimp and add to a large bowl.
  3. Toss with pesto and avocado then spoon into bowls or serving dishes.
  4. Garnish with corn chips on top.