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     Title: Pesto Corn Salad With Shrimp
Categories: Vegetables, Herbs, Fruits, Seafood
     Yield: 4 Servings

     4 md Sweet corn ears; husked
   1/2 c  Fresh basil leaves; packed
   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 ts salt until blended.

 Cut corn from cob and place in a bowl. Stir in tomatoes, pepper,
 and remaining 1/4 ts salt. Add avocado and 2 tb 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 to 4 minutes per side. Remove shrimp from
 skewers; serve with corn mixture.

 Recipe by Deena Bowen, Chico, California

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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