20 shucked shrimp
2 spring onions
12 cherry tomatoes
3 teaspoons of Ponti Pesto Rosso
2 tablespoons of lemon juice
extra virgin olive oil
In a large bowl mix together the lemon juice, salt, pepper,
extra virgin olive oil, and whisk until well combined.
Add chopped avocado and spring onions to the bowl.
Cut in half cherry tomatoes and add them to the bowl.
Stir in gently 2 teaspoons of Ponti Pesto Rosso.
Put the shrimp in hot water for a few minutes and drain.
Spread a teaspoon of Ponti Pesto Rosso on the bottom
of a serving dish.
Add the salad, put the shrimp on the top and serve.