Spinach Pesto Shrimp Ceviche
1 12oz package Pacific Sustainable Salad Shrimp
1 avocado, cubed
*handful corn chips
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
- Make pesto first by blending all Pesto ingredients together with a bit of olive oil.
- Rinse and dry shrimp and add to a large bowl.
- Toss with pesto and avocado then spoon into bowls or serving dishes.
- Garnish with corn chips on top.