INGREDIENTS

12 each  12" Tomato Basil Wraps (10250)  
1 cup  Basil Pesto , prepared 
4 lbs. Large Shrimp 31/35, peeled and deveined 
As needed  Olive Oil  
As needed  Salt  
As needed  Black Pepper  
2 cups  Onion , small diced 
1/4 cup  Garlic cloves, minced 
48 oz. Riced Cauliflower  
1 1/3 cups  Vegetable Stock , prepared 
12 cups Heirloom cherry tomatoes, halved, roasted with garlic and olive oil Hazelnuts  
3 cups Pickled red onions, prepared   

DIRECTIONS

1.) Combine and toss shrimp and basil pesto, then marinate for up to 4 hours under refrigeration.

2.) Remove shrimp from pesto, season with salt and pepper. Heat olive oil in large sauté pan, add pesto-marinated shrimp and sauté in batches for 2-3 minutes per side or until cooked through. Reserve warm.

3.) In a separate large rondeau pan, heat olive oil, add onion and sauté 4-5 minutes or until translucent, add garlic and sauté 1 more minute. Add chopped cauliflower and vegetable stock, cook for 8 minutes or until just tender. Reserve warm.

4.) To prepare single serving, place 1 warm wrap on work surface. Top center of wrap with ¾ cup sautéed cauliflower rice and layer with 8 shrimp, ½ cup roasted tomatoes, and ¼ cup pickled red onions. Roll into burrito and serve immediately.

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