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Pesto Shrimp and Corn Salad

Print Recipe
Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 4 ears sweet corn
  • ½ cup fresh basil leaves
  • ⅛ cup parmesan cheese
  • ¼ cup extra virgin olive oil
  • ½ tsp salt
  • 1½ cups cherry tomatoes halved
  • ¼ tsp black pepper
  • 1 large avocado chopped
  • 1 lb uncooked shrimp (31-40 per lb) peeled and deveined

Instructions

  • In a pot of boiling water, add the corn and cook until tender (about 5 minutes). Drain and cool slightly.
  • In a food processor, pulse the basil leaves, Parmesan cheese, olive oil, and ¼ tsp of the salt until the mixture is well-blended. Set aside.
  • Cut the corn off the cob and place it in a large bowl. Stir in tomatoes, remaining salt, and pepper. Add chopped avocado and 2 tbsp of the pesto. Toss gently to combine.
  • Thread the shrimp onto skewers and brush with the remaining pesto. Grill over medium heat until the shrimp turns pink. (2-4 minutes per side) Remove shrimp from skewers and add to salad mix.