Recipe - Pesto Shrimp

One half cup Basil pesto
1/3 cup Dry white wine
1 teaspoon Lemon juice
500 g Large raw shrimp; shelled,
deveined

1. In large skillet over medhigh, stir together pesto, wine and lemon
juice just until mixture starts to bubble. Add shrimp and cook 23 mins
just until shrimp turns pink.

2. Serve immediately.

Per serving:
163 calories, 9g fat (50% CFF)

Contributor: "Homemaker's" Sept 97 Preparation Time: 00:10

Posted to recipeludigest Volume 01 Number 503 by Cathleen
catht@interlog.com on Jan 12, 1998