As the heat starts to make it's permanent appearance here for summer; I often turn to sandwiches and salads for dinner. Dishes that don't require me to turn on the oven, are often served chilled, and can be made in advance. This recipe fits all those categories and was very tasty!
I enjoyed it because it took minimal prep (I used jarred pesto) and used fresh ingredients, a lot of which I had in my refrigerator and pantry already. It calls for a pound of shrimp for 4 sandwiches, but if you want to save a little and bulk up the other ingredients instead, it tastes just as good. As you can see, I used hoagie rolls instead of hot dog buns for a more substantial sandwich and still got 3+ servings. I served this with black beans and rice and a green salad.
As you can see, I have this listed under "salads" in the tags too since the original recipe suggests serving it over mixed greens for an even lighter meal. I didn't make any other changes so I will link you directly to Everyday with Rachael Ray:
Summer Shrimp Rolls