Sliced California Ripe Olive and Shrimp Sauté


  • 1 tablespoon olive oil
  • 2 cups yellow onion, chopped
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 cups roasted red bell peppers, chopped
  • 1 (2.25oz.) can California Black Ripe Olives, sliced
  • 1/4 cup white wine
  • 1/4 cup prepared pesto
  • 2 tablespoons lemon juice
  • Salt and red pepper flakes to taste


  1. Heat olive oil in a medium sauté pan over medium high heat.
  2. Add onions and cook for 3-4 minutes, stirring occasionally.
  3. Stir in shrimp and cook for 1-2 minutes, then mix in roasted peppers, California Ripe Olives, wine, pesto and lemon juice.
  4. Season with salt and pepper flakes and continue cooking for 1-2 more minutes until shrimp are pink and mixture is heated through.Serving suggestion: Serve over pasta or white rice.