Lychee, Shrimp, Cuke, Pepper, and Fruit Salsa Served over Roasted Jalapeños and Mint Pesto - I Feel

Ingredients

• ½ C peeled and diced English cucumber
• ½ C red pepper diced
• ¼ C chopped flat leaf Italian parsley
• Zest of 2 lemons
• 1 naval orange flesh diced
• ¾ C diced cooked shrimp
• 1/3 C diced strawberries
• ½ t kosher salt + ¼ t black pepper
• 5 T OliveThis! Kaimana Lychee White Balsamic Vinegar
• 3 T light oil
• 1 large tightly bound handful of mint leaves and of Italian parsley
• 1 large clove garlic, chopped in half
• 3 T olive oil plus another 3 or 4 T to add later until it’s a pesto consistency
• 1/3 C grated Parmigiano Reggiano cheese (I use a zester so it’s light and fluffy and blends well)
• 10 large jalapeño peppers with stem on
• ¾ C grated mozzarella cheese
• 3 T oil to moisten