This quick, easy, and light recipe is perfect for any summer get-together!
8 peeled and deveined cooked shrimp (16/20 count), tails removed, halved lengthwise
1 cup shredded romaine lettuce
Four 8-inch rice paper wrappers
8 large fresh basil leaves
1/4 cup jarred roasted red bell pepper strips
1/4 cup sliced red onion
1/4 cup quartered yellow cherry tomatoes
- Add the shrimp to a small bowl and toss in 2 tablespoons of the lemon dressing. Set aside.
- Add the shredded romaine to a bowl and toss with the remaining lemon dressing. Set aside.
- One at a time, place the rice wrappers in warm water until they are soft but still hold together, about 30 seconds. Lay the wrapper flat on a plate and start by shingling 4 shrimp halves and 2 basil leaves in the center of the wrapper. Add one-quarter of the roasted peppers, onions and tomatoes. Drizzle with 2 teaspoons of the pesto dipping sauce. Finally, top with a one-quarter of the lettuce in a small line. Fold in the sides of the wrapper and roll into a tight roll. Cut in half on the diagonal. Repeat to make the other 3 rolls.
Makes 4 servings.