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Lemon Pesto Marinaded Shrimp Salad
Serves 3 or 4, depending upon appetites.
Note: Chicken breast, halibut or salmon can be used instead of shrimp, or use a combination.
Note: It is difficult to buy good shrimp that isn't farmed nor treated with nitrates and sulphites. In order to help remove nitrates and sulphites soak the shrimp in non-chlorinated water, to which 1 teaspoon of sea salt has been added, and leave it in the refrigerator overnight (or 12 hours). Soaking it a second time remove even more. Drain and rinse the shrimp first, add non-chlorinated water and 1 teaspoon of sea salt and let it soak for another 12 hours.
Also take vitamin C which neutralizes nitrates and sulphites in the stomach.
Ingredients
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1 pound shrimp, peeled, deveined, cooked and cooled.
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salad of your choice, enough for 3 to 4 servings
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1 cup fresh basil leaves, packed tight
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juice of 1 lemon (about 1/4 cup), freshly squeezed
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1/2 teaspoon grated lemon rind (zest) from the same lemon (optional)
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1 garlic clove, crushed and chopped
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2 tablespoons unrefined coconut oil (more if you like)
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ocean sea salt and fresh cracked pepper to taste
All dried and ground herbs and spices must be organic or certified organic from the health store because all commercial products
are irradiated (zapped with radiation) which change and damage the body's cells if consumed.
Preparation
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Cut the shrimp in half lengthwise by laying them flat on a cutting board and inserting a sharp knife along the deveined edge to make two halves. Put them in a large bowl and set it aside.
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Put the remaining ingredients listed after the salad in a food processor or blender to make it into a pureed Lemon Pesto Marinade.
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Add the Lemon Pesto Marinade to the bowl of shrimp, mix it well, and chill for half an hour.
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Meanwhile make a salad of your choice, and toss with a lemon, extra virgin olive oil and sea salt dressing.
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Place the chilled shrimp on top of the salad, and garnish the salad with some chopped tomatoes.
This is so refreshing on a hot summer day!
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