Shrimps salad with fresh and sundried tomatoes, crostini, coconut and parsley pesto |

Preparation time: 30 min

Preheat your Oven at 375 °F

• Prep

  Blanch the parsley for 1 minute in boiling water. Drain and pour the parsley in ice cold water. Drain again and put aside on a table cloth.

  Peel the garlic and chop it. 

  Finely chop the tomatoes (dried and fresh).

• Coconut and parsley pesto

  Put all the ingredients in a blender as well as the parsley.

  Blend well and pass threw a sieve using a spatula if you want. Season to taste.

• Shrimps and tomatoes

  In a bowl mix garlic, tomatoes and shrimps. Season to taste with olive oil, salt and pepper.

• Crostini

  On a baking tray, put the bread slices and brush with olive oil. season with pepper and fleur de sel and bake in the oven for about 6 minutes.

• Montage et finition

  Spread the crostini with pesto and put the shrimps in a little bowl. Serve warm with about 2 crostini per person.