Pesto Corn Salad with Shrimp
This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by placing plastic wrap directly on the salad or spritzing with lemon juice. —Deena Bowen, Chico, California
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
Reviews
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Very tasty! My family loved it!
When the family saw this colorful display waiting for them, they all said, "Wow"! I used jarred pesto -"Classico" brand--my basil garden had died. The pesto added a new flavor to shrimp and the veggies. Will repeat for sure!