PESTO CORN SALAD WITH SHRIMP
Steps:
- 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 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.
Nutrition Facts : Calories 371 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 450mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.
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- Lightly oil grill then preheat to medium-high heat. Brush corn with olive oil and season with salt and pepper. Grill, turning once or twice, until tender, about 10-12 minutes. Remove from heat and cool slightly.
- Cut kernels from cobs and place in a large bowl. Add pesto (as much or as little as you'd like) and toss to coat. Stir in green onions and cilantro. Season with salt and pepper, to taste. Serve immediately.
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