Shrimp Bruschetta with Arugula Pesto

Ingredients

• 50 g arugula
• 2 Garlic cloves
• 30 g pecorino (or parmesan)
• 30 g Ground Almonds
• 80 ml olive oil
• Salt
• freshly ground pepper
• 8 slices white bread
• 2 Tomatoes
• 200 g raw shrimp
• a splash lemon juice
• arugula for garnish

Instructions

1. 1.

   Clean and roughly chop the arugula. Peel and mince the garlic. Grate the pecorino. Blend the arugula with garlic, pecorino, almonds, and 70 ml olive oil into a pesto. Season with salt and pepper.

2. 2.

   Toast the white bread. Rinse and dice the tomatoes, removing seeds. Heat the remaining olive oil in a pan. Sauté the shrimp for 2-3 minutes and drizzle with lemon juice. Spread the pesto on the toast slices. Top with tomato cubes and shrimp, then garnish with arugula.