Shrimp Confit with Thai Pesto and Greek Yogurt Dipping Sauce

Shrimp Confit Preparation

1. Place shrimp in large bowl and toss with SupHerb Farms Fusions® Thai Pesto, coat well.
2. Cover bowl and refrigerate for 15 to 20 minutes to marinate.
3. In a large, heavy-bottom sauté pan or Dutch oven, place marinated shrimp in a single layer. Add enough oil to completely cover the shrimp.
4. Place pan on stovetop over low heat to gently cook the shrimp. After several minutes, the oil will begin to bubble gently. Continue to cook shrimp until firm and opaque, 20-30 minutes. Be careful not to overcook. Remove the heat.
5. Set aside to cool, then refrigerate shrimp (place shrimp in large glass jar or bowl and cover with oil). The shrimp will keep up to 5 days, refrigerated.
6. Place 2 tablespoons of yogurt sauce in center of a plate, skewer shrimp with bamboo sticks and place shrimp skewers in sauce. Surround with micro chives.