Ingredients for 2 servings:
1 shot of of organic raw sunflower seeds
1/8 cup of organic cooked green peas (fresh or frozen)
1/2 organic scallion - green stem
10 leaves of organic baby kale and chopped pea shoots
1 tablespoon of raw cubed yellow squash
1 strip of organic bacon
4 slices of gluten-free bread.
10 -12 medium cooked shrimp, shelled and de-veined
2 tablespoons of DaRosario Organic Black Truffle Mayonnaise
Extra virgin olive oil
Preheat a small skillet for a few minutes. Add the raw sunflower seeds and toss in pan until they are light brown and fragrant. Take off heat and place seeds on a paper towel.
In the same pan, cook the bacon until crispy brown and drain on a paper towel. When cool, mince the bacon and add to the shrimp mix and toss. Add 2 tablespoons of DaRosario Organic Black Truffle Mayonnaise and mix well, add a pinch of sea salt too.
Lightly toast the gluten-free bread and assemble the sandwiches.
Serve with a cold glass of Rosé or Riesling and ENJOY!