Lemon Pesto Cauliflower Rice Bowls with White Wine Shrimp

Lemon Pesto: 

In a food processor, combine all the ingredients for the sauce and blend. 

If the mixture looks too thick you can add more olive oil. Taste for seasoning and add more salt/pepper or honey if need be.

“Rice” Bowl: 

Snap the ends off the asparagus and cut the asparagus into 1 inch pieces. Next, heat 1 tbsp of olive oil in a medium-sized pot over medium-high heat and add the asparagus. Cook for about 4-5 minutes until the asparagus is beginning to soften.  Add the frozen cauliflower rice with a splash of liquid (you can use water or broth). Cook until the cauliflower has thawed, softened, and all of the liquid has been absorbed (about 5-7 minutes). Next, add in your cheese of choice, and a few spoonfuls of the pesto sauce. Season with salt and pepper and stir to combine. 

Shrimp:

Heat the oil in a skillet over high heat. Pat the shrimp dry with a paper towel and add the shrimp in a single layer to the pan. Sprinkle with salt, pepper, and garlic powder. Cook for about 90 seconds on the first side then flip the shrimp once the bottom has just started to turn light pink.

Season the other side with salt, pepper, and garlic powder. Cook for another minute then add in the wine and cook for about 60 seconds until the wine has reduced. Turn off the heat. 

To serve: spoon the cauliflower rice mix into a bowl. Top with extra green sauce and shrimp. Enjoy!