The key to the yumminess is the sun-dried tomato pesto, or in my case I used sun-dried tomato bruschetta in a jar, because that’s what I had. You should be able to find it in the Italian aisle at the grocery store. Also, I served this over linguine.
I serve this with crackers, and also toasted sliced baguette that I rub with a cut clove of garlic right after I took it out of the oven.
If you don’t have herbes de Provence, just use a mixture whatever herbs you have in your pantry…parsley, thyme, etc.
This dish will convert people who don’t like shrimp to love it!
You’ll need this recipe when Easter comes!
Very simple, but the sauce is so delicious! I don’t know what Mexican seasoning is, so I just leave it out, or throw in a little cumin and chili powder.
I am not a baker, but you really can’t screw up this recipe.
Everyone loves this salad every time I make it, and it’s perfect any time of year.