This last weekend teaser of 80 degree springtime weather?
Holy nuts and bolts. We’re screwed.
Or if anyone else’s upper lip is perspiring just thinking about this past weekend then you are not alone.
Welcome to the beginning of six months worth of pure cheese sweats. It’s only downhill from here.
Unless someone comes up with scented air conditioned ventilated pants, I’m as good as dead. H.E.L.P.
But here is an upside to an early summer swelter. Herbs. Shell Fish. Zucchini. Okay technically I can get this all year round – thank you zones with warmer climates – (coughshowoffscough) – but something about this Pesto Shrimp, Broiled Tomatoes and Zoodles dish just really gets me in the mood for the warmer weather months (spent safely indoors).
I like to purchase my shrimp already peeled and deveined – tails on – for ease and quickness. However feel free to peel your own shrimp….. ain’tnobodygottimeforthat.
The cilantro + arugula give this pesto a special bite as per the usual basil pesto.
The sweetness of the broiled tomatoes helps break up the sharp bite of the pesto and I highly recommend including them (plus it breaks up all of the green).