Try this with crab or lobster too!
Ingredients for 2 servings:
1 shot of of organic raw sunflower seeds 1/8 cup of organic cooked green peas (fresh or frozen)
1/2 organic scallion - green stem
10 leaves of organic baby kale and chopped pea shoots
1 tablespoon of raw cubed yellow squash
1 strip of organic bacon
4 slices of gluten-free bread.
10 -12 medium cooked shrimp, shelled and de-veined
2 tablespoons of DaRosario Organic Black Truffle Mayonnaise
Extra virgin olive oil
Preheat a small skillet for a few minutes. Add the raw sunflower seeds and toss in pan until they are light brown and fragrant. Take off heat and place seeds on a paper towel.
Keeping the same pan warm, add 5 tablespoons of water and a pinch of salt. Add the shrimp to the pan with a teaspoon of organic extra virgin olive oil. Stir until shrimp are cooked (about 5 minutes). Take the shrimp out and let them cool. Rough chop the shrimp and add the chopped scallions, peas, kale, pea shoots and yellow zucchini.
In the same pan, cook the bacon until crispy brown and drain on a paper towel. When cool, mince the bacon and add to the shrimp mix and toss. Add 2 tablespoons of DaRosario Organic Black Truffle Mayonnaise and mix well, add a pinch of sea salt too.
Lightly toast the gluten-free bread and assemble the sandwiches. Serve with a cold glass of Rosé or Riesling and ENJOY!