Name: Pesto Corn Salad with Shrimp
Prep time: 20 min
Cook time: 20 min
Yield: 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pesto Corn Salad with Shrimp

1. 4 medium ears sweet corn, husked -

2. 1/2 cup packed fresh basil leaves -

3. 1/4 cup olive oil -

4. 1/2 teaspoon salt, divided -

5. 1-1/2 cups cherry tomatoes, halved -

6. 1/8 teaspoon pepper -

7. 1 medium ripe avocado, peeled and chopped -

8. 1 pound uncooked shrimp (31-40 per pound), peeled and deveined -

How to cook deliciously - Pesto Corn Salad with Shrimp

1. Stage

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. Stage

Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining 1/4 teaspoon salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine.

3. Stage

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.