Summertime. Beach trips and Bar-BQs. What’s on your picnic table?
If you are lucky enough to get fresh caught shrimp, give this taste bud-pleasing recipe a go.
1/2 pound peeled and cooked shrimp (cook with butter and garlic!)
1 cup organic cherry tomatoes, halved
1 cup Penne Pasta or Quinoa, cooked
6 large Basil Leaves, chopped
1/4 cup olive oil, extra virgin
1/4 cup fresh parmesan cheese, grated
Pinch of sea salt, to taste
Dash of crushed red pepper, to taste
Toss all the ingredients together into an attractive serving bowl with a lid to store in the fridge, in the unlikely event there are left-overs!