Published: by Absolutely Recipes, in the Salad recipes category.

Pesto Corn Salad with Shrimp Recipe.

Ingredients:

4 medium ears sweet corn, husked
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1/2 TSP salt, divided
1-1/2 cups cherry tomatoes, halved
1/8 TSP pepper
1 medium ripe avocado, peeled and chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Recipe Instructions:

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 TSP salt until blended.

Cut corn from cob and place in a bowl.
Stir in tomatoes, pepper and remaining salt.
Add avocado and 2 TBSPs 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.

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