Shrimp with Spinach Pesto & Tomatoes

VitamixPro 500 Series Blender

 I love creating dishes that utilize ingredients I currently have in my refrigerator. Another thing I love, are recipes I can make in under 20 min. With a pint of cherry tomatoes and some fresh spinach that I had leftover from a previous dish, I decided to purchase some shrimp and get cooking. The contrast of the bright green pesto and sweet red cherry tomatoes not only look impressive on a plate, the flavors compliment each other perfectly!

1 pint cherry tomatoes
3 cups loosely packed spinach
1/4 cup grated Parmesan cheese
2 tbsp chopped almonds
2 tbsp lemon juice
1 clove garlic
1 tsp salt
1/2 tsp pepper
1/2 cup plus 3 tbsp olive oil
1 lb shrimp, peeled and deveined

1. Spread tomatoes on a baking sheet at toss with 2 tbsp olive oil. Place tomatoes under broiler until they just begin to burst, about 5 min. Set aside.
2. In a food processor combine spinach, Parmesan, almonds, lemon juice, garlic, salt and pepper. Blend until all ingredients are combine, about 30 sec. Slowly drizzle in olive oil and blend for another 30 sec.

3. Heat a medium skillet with 1 tbsp olive oil. Add shrimp and cook until pink, 2 min per side. Add desired amount of pesto and tomatoes and toss together, cook for another 2 min. Top with extra Parmesan cheese. Unused pesto can be stored in an air tight container for up to a week.