INGREDIENTS

• ½ pack 7 THALASSES 80/120 shrimp
• 20 g butter
• 1 tomato, cubed
• 3 slices sourdough bread, toasted

For the pesto

• 1 bunch basil (leaves only)
• 100 g parmesan cheese
• 20 g pine nuts, toasted
• 300 ml olive oil
• salt
• pepper
• zest of one lemon

METHOD

Thaw the shrimp overnight in a colander in the refrigerator. Dry well on absorbent paper.
Combine the pesto ingredients in a blender and process at high speed for 3 minutes.

Transfer to a bowl. In a frying pan, sauté the shrimp in butter with thyme and salt.
Incorporate the hot shrimp into the cold pesto in the bowl. Add the tomato. Serve on hot slices of toasted bread.

CHEF GEORGE OIKONOMIDIS
BlueFish, Vouliagmeni