Lemon and Herb Pesto Shrimp Salad

Ingredients

Lemon Herb Pesto | Serves 24
125 g (375 grams) Almonds
125 g (375 grams) Grated Parmesan cheese
10 ml (30 milliliters) Lemon juice
150 ml (500 milliliters) Vegetable oil
10 ml (30 milliliters) Club House Garlic PowderGarlic Powder525 GR
60 ml (175 milliliters) Club House Signature Blends Lemon and HerbsLemon Herbs550 GR
1 1/4 kg (3 3/4 kilogram) Cooked, peeled deveined shrimp, 30/36 count
8 pieces Portions of Toasted Garlic Baguette (recipe below)
Toasted Garlic Baguette | Serves 24
250 ml (750 milliliters) Unsalted butter
60 ml (175 milliliters) Club House Garlic PlusGarlic Plus580 GR
1 each Baguette
Zucchini | Serves 24
2 kg (6 kilogram) Zucchini
7 1/2 liters (22 1/2 liters) Boiling water
10 ml (30 milliliters) Salt

For Zucchini: Cut zucchini into 1/8 x 1/8 in (0.25 x 0.25 cm) julienne sticks with a mandoline or cutter if available. Blanch in boiling salted water until tender. Shock in ice water.
For Lemon & Herb Pesto: In food processor or blender process almonds cheese and lemon juice. Add vegetable oil in a stream and process until smooth paste is formed. Transfer to a large bowl and stir in seasonings. Add cooked cooled shrimp and reserved zucchini. Toss to combine.
For Toasted Garlic Baguette: Butter baguette slices and generously sprinkle with One Step Garlic Plus Seasoning. Broil until golden. Keep hot for service.Plating Instructions:To serve place 375 mL shrimp mixture on plate. Serve with one portion of toasted garlic bread.

Garnish with freshly cracked black pepper.