Thursday, July 26, 2012

Summer Appetizer

Lemon Verbana & Garlic Shrimp 

1/3 Pine Nutes
1/2 Extra Virgin Olive Oil
10 Lemon Verbana Leaves (No Stems)
1  Fresh Lemon Squeezed
1tsp of Chopped Garlic
Salt & Pepper to Taste
1/3 Black Olives
1/3 Shaved Parmesan, Asiago & Romana Cheese Blend
1pound Cooked Shrimp

Take all ingredients except shrimp & olives
Put in Food Processor and pulse until mixed

Pour over cooked shrimp & add olives
stir together and put in fridge for 2-4 hours

Ready to serve- use a cute martini glass
put in shrimp, top off with 2 basil leaves and a pinch of the shaved cheese 

Great Summer Appetizer!

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