Step 1: Place a large, nonstick pan over medium heat with olive oil.Once the olive oil has heated, add the shrimp and season with salt, pepper, and garlic powder. Squeeze 1 tablespoon of fresh lemon juice over the top. Cook 1-2 minutes per side and flip, cooking an additional 1-2 minutes or until cooked through and pink. Remove from burner and toss with 1 tablespoon of basil pesto. Allow to cool to room temperature and then place in the fridge to cool even further while you prepare the salad.
Step 2: In a large salad bowl combine tomatoes, mozzarella pearls, cucumber, red onion, and basil.
Step 3: Combine the ingredients for the dressing in a small mixing bowl and pour over the salad.
Step 4: Add in the cooked shrimp and gently toss to coat. Taste test and add more salt and pepper, as needed. Drizzle with extra balsamic glaze and a fresh squeeze of lemon juice (both optional). Garnish with avocado and freshly chopped basil leaves.
Paired with Bindo White Blend
Recipe from "with peanut butter on top" website