PESTO SHRIMP

Makes: 4 main courses or 4-8 appetizers

■ 1/2 cup (125 ml) basil pesto (see recipe)

■ 1 lb (450 g) large shrimp, peeled and deveined

■ 1/3 cup (80 ml) white wine

■ 1 tsp (5 ml) fresh lemon juice

1. Using a large frying pan over medium-high heat, heat the basil pesto.

2. Add the shrimp, wine and lemon juice, and cook for

2-3 minutes, stirring periodically, until the shrimp turn pink.

3. Remove from heat and serve right away.