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PESTO CORN SALAD WITH SHRIMP


TOTAL TIME: 30 MINS

YIELDS: 4


INGREDIENTS

  • 4 medium ears sweet corn, husked

  • 1/2 cup packed fresh basil leaves

  • 1/4 cup olive oil

  • 1/2 teaspoon salt, divided

  • 1-1/2 cups cherry tomatoes, halved

  • 1/8 teaspoon pepper

  • 1 medium ripe avocado, peeled and chopped

  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined


METHOD

  1. In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended.

  2. Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine.

  3. Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

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