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Pesto Shrimp, Tomato and Cucumber Salad (Or Party Dip!)
Ingredients
  • 1 cup cherry tomatoes, halved lengthwise
  • 1 cup chopped English cucumber, cut into ½-inch cubes
  • ½ cup kalamata olives, halved lengthwise
  • 2 cups chilled, cooked shrimp, cut into ½-inch bite pieces (use a pound bag of raw frozen 16 to 20 count shrimp)
  • ¼ cup pesto (see my recipe or use store bought)
  • ½ freshly squeezed lemon
  • ½ teaspoon crushed red pepper (optional)
  • ½ teaspoon ground black pepper (optional)
  • ½ teaspoon salt (optional)
Steps
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