Pesto Shrimp Planks

Have been giving a lot of thought to incorporating more protein-rich foods into my diet and recently grabbed a bag of EZ Peel Jumbo Shrimp from the frozen foods section of the store and had fun creating not 1, not 2, but 3 new recipes to share with you. Kicked it off with last week's Celebration Shrimp, and am now serving up Pesto Shrimp Planks, the all-in-one lean protein-packed entree that comes together in no time.


  • 1 baguette
  • 1/2 cup real mayonnaise
  • 2 tablespoons prepared pesto
  • 2 tablespoons olive oil
  • 6 EZ Peel Jumbo Shrimp, thawed and shelled
  • 1 teaspoon dried basil
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground pepper
  • fresh basil, for garnish
  • lemon slices, for garnish


  1. Preheat oven to broil. Slice baguette in half horizontally and then into 4-inch planks and toast in preheated oven briefly, watching carefully to prevent overbrowning.
  2. Stir together mayonnaise and pesto until combined.
  3. Heat olive oil in sauté pan and toss in shrimp when hot. Sprinkle with basil, salt and pepper and cook until opaque on one side, then turn and cook other side until opaque.
  4. Spread pesto mayonnaise on toasted baguette planks and top with sautted shrimp. Garnish with fresh basil and lemon slices.