I used my very own garden-grown lettuce and basil for this one :) I also forgot to take a picture of it before I ate it... whoops
Mats:
4 cups lettuce, washed and torn into bite-sized chunks
1 cup fresh basil
1/4 cup raw walnuts
2 Tbsp sun dried tomatoes, packed in oil
1 Tbsp Parmesan cheese
1 Tbsp Feta cheese
1 can artichoke hearts
20 cherry tomatoes, halved
1 lb shrimp, peeled and de-veined
How-To
Dump the basil, walnuts, sun-dried tomatoes, 1 artichoke heart, and both cheeses into a food processor. Run the food processor to combine, adding the oil from the sun-dried tomatoes as needed to get a smooth consistency.
Grill the shrimp at 375 for 3 minutes. I put them on my pannini press, so I did both sides at once. If you're doing it on a real grill, about 2 min, flip, then grill 1 more minute
Toss the lettuce with the shrimp, pesto, rest of the artichoke hearts, and halved tomatoes. Top with extra feta if you wish.
