2 (9-oz) packages of SeaPak Jumbo Butterfly Shrimp
12 slices of bread
6 tbsp butter, softened
24 slices fresh mozzarella cheese
2/3 sun-dried tomatoes, chopped
Red onion slices (optional)
Pesto: 1 (8-oz) jar prepared pesto
3 garlic cloves, peeled
1/2 cup fresh parmesan cheese
1/2 cup slivered almonds
1 cup loosely-packed fresh basil leaves
Salt and pepper, to taste
Preheat oven to 425˚F. Prepare shrimp according to package directions and keep warm. Once cooked, remove tails from shrimp and set aside.
To make the pesto, puree together the garlic cloves, parmesan, almonds, and basil in a food processor. Drizzle in olive oil until desired consistency is reached, smooth and paste-like, spreadable. Sprinkle with salt and pepper to taste.
In a grill pan, or skillet, start toasting the buttered bread slices over medium heat. Once both sides are golden brown, place cheese on two of the slices to start melting. Once the cheese has melted, add the sun-dried tomatoes, shrimp, and red onion.
Smear a couple of tablespoons of pesto on the remaining bread slices and top, pressing gently to adhere.
Before removing from grill pan or skillet, flip sandwiches to reheat first side, about 15 seconds. Repeat for remaining sandwiches.
Cut each sandwich diagonally in half; serve immediately.