Chef Stephen Burrow1 jar pesto5 16/20 shrimp1 c balsamic vinegar 1/2 c sorghum molasses3 Arkansas Heirloom Tomatoes4 large leaves of basil4 oz fresh mozzarellaExtra Virgin Olive OilMaldon Sea SaltCrack Black PepperPeel and de-vein shrimp; toss with pesto.Saute shrimp in medium to high heat sauté pan with olive oil until flesh is slightly pink.Place balsamic vinegar in small saucepan over high heat, reduce by half. Remove from heat, whisk in sorghum molasses. Set aside.Cut tomatoes into large chunks; cut mozzarella into small dices. Cut basil into chiffonade (cut into ribbons).Toss tomatoes with EVOO, salt and pepper to taste. Set aside.On refrigerated plate, drizzle balsamic reduction. Randomly place tomatoes atop reduction; nestle shrimp onto plate near tomatoes. Finish with mozzarella and basil, and enjoy!
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