Step 1

To make the rice… cook rice according to package instructions.

Step 2

To make the pesto… blend pine nuts, basil, green onion, olive oil, pinch of sea salt, pepper and ¼ lemon juiced. Taste and adjust flavor with more salt, pepper and lemon, as needed.

Step 3

Prep the fresh vegetables… thinly slice the red bell pepper, water chestnuts, and green onions. Set aside.

Step 4

To make the shrimp… heat a large skillet on medium high with coconut oil. Season shrimp with 1/8 teaspoon of salt, and sauté in coconut oil for about 3 minutes; cooked but still tender. Stir in 3 Tablespoon of the Basil Pine Nut Pesto and cook for an additional 2-3 minutes. Remove the shrimp from heat, and stir in an additional 1 Tablespoon of pesto. Serve with fresh squeezed lemon juice and garnish with fresh basil leaves.

Step 5

To serve: you may wrap these up however you like, layering the rice, shrimp, fresh vegetables and pesto. We like to blend some of the pesto in with the rice, to give it some extra flavor AND top off the wrap with a fresh drizzle of pesto.