MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pesto Corn Salad w/Shrimp
Categories: Vegetables, Herbs, Fruits, Seafood
Yield: 4 servings
4 md Ears sweet corn; husked
1/2 c (packed) fresh basil leaves
1/4 c Olive oil
1/2 ts Salt; divided
1 1/2 c Cherry tomatoes; halved
1/8 ts Pepper
1 md Ripe avocado; peeled, pitted
- chopped
1 lb U-40 shrimp; peeled,
Deveined
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.
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.
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.
Deena Bowen, Chico, California
Makes: 4 servings
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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