Pesto Shrimp

From WikiNebea

1 Boiled Shrimp
2 Pesto Spread
3 Serving Suggestions
- 3.1 Whole Shrimp
- 3.2 Diced Shrimp

This is an original recipe for pesto shrimp flatbread that I developed after seeing a similar item flash by on TV.

Given the show it was on (Bobby Flay's Boy Meets Grill), I assume the original was made very differently from what I came up with, but it tastes good all the same.

You'll just have to imagine the grill marks.

Boiled Shrimp

12-16 frozen raw peeled shrimp, medium (50-70/lb)
1 tsp. worcestershire sauce
1 tsp. onion salt
1/2 tsp. dried basil
1/2 tsp. dried rosemary

Add all seasonings to 1 qt. water in a 3 qt. saucepan, bring to a boil.
Reduce heat to medium, add frozen shrimp.  
Simmer 10 minutes, drain and cool.  
Optional: Chop each shrimp into 4-6 pieces.

Pesto Spread

1 Tbsp. olive oil, extra virgin
1 Tbsp. butter OR light olive oil
2-3 cloves garlic, finely diced
2 tsp. pine nuts, chopped
4 Tbsp. basil pesto
2 Tbsp. sundried tomato pesto OR diced in olive oil
0.5 oz. Parmigiano Reggiano, grated
1.5 oz. feta cheese, crumbled
Optional: 1/2 tsp. anchovy paste

Heat oil, butter, and garlic on low until bubbles begin.
Add all other ingredients except the cheeses, stir.
Bring back to a bubble, then turn off heat.  Add cheeses.
Continue stirring as it cools.
If using whole shrimp,
  drain excess oil into the shrimp and toss with a forkful of mix.
If using diced shrimp,
  stir them into the pesto spread.  Mix thoroughly.