recipeName: charred shrimp with pesto and quinoa
ingredients: ⅓ cup pesto 2 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil ½ teaspoon salt ¼ teaspoon ground pepper 1kg peeled and deveined large shrimp, patted dry 4 cups rocket 2 cups cooked quinoa 1 cup halved cherry tomatoes 1 avocado, diced 2 tablespoons chopped coriander
steps: whisk pesto, vinegar, oil, salt and pepper in a large bowl. remove 4 tablespoons of the mixture to a small bowl; set both bowls aside. heat a large cast-iron skillet over medium-high heat. add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. remove to a plate. add rocket and quinoa to the large bowl with the vinaigrette and toss to coat. divide the arugula mixture between 4 bowls. top with tomatoes, avocado and shrimp. drizzle each bowl with 1 tablespoon of the reserved pesto mixture and top with chopped coriander.
NER: pesto balsamic vinegar extra-virgin olive oil salt pepper shrimp rocket quinoa cherry tomatoes avocado coriander