Pesto Corn Salad with Shrimp
TAKES: 30 minutes
MAKES: 4 servings
INGREDIENTS
- 4 medium ears sweet corn, husks removed
- ¹/₂ cup packed fresh basil leaves
- ¹/₄ cup olive oil
- ¹/₂ teaspoon salt, divided
- 1¹/₂ cups cherry tomatoes, halved
- ¹/₈ teaspoon pepper
- 1 medium ripe avocado, peeled and chopped
- 1 lb. uncooked shrimp (31-40 per lb.), peeled and 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 ¼ teaspoon salt until blended.
Cut corn from cob and place in a serving bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently.
Thread shrimp onto metal or soaked wooden skewers; brush with the 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.
PER SERVING
371 cal., 22g fat (3g sat. fat), 138mg chol., 450mg sod., 25g carb. (8g sugars, 5g fiber), 23g pro.
PREVIOUSLY POSTED RECIPES IN EAT SMART FAST FIX SERIES
- #20 Turkey & Pasta Ranch Salad
- #19 Zucchini Frittata
- #18 Turkey Linguine with Tomato Cream Sauce
- #17 Mozzarella Beef Roll-Ups
- #16 Grilled Chicken & Mango Skewers
- #15 Grilled Garden Veggie Pizza
- #14 California Burger Bowls
- #13 Barbecued Pork Chops (5-INGREDIENTS)
- #12 Italian Joes on Texas Toast
- #11 Ham Cheddar Chowder
- #10 Quick Sesame Chicken Noodles
- #09 Crumb-Topped Salmon
- #08 Bacon Breakfast Pizza
- #07 Lemon Dijon Pork Sheet Pan Supper
- #06 Turkey Dijon Melts
- #05 Tortilla Pie
- #04 Cheddar & Chive Mashed Potatoes
- #03 Cranberry Chocolate Chip Pecan Pie
- #02 Cranberry Cake with Almond-Butter Sauce
- #01 Puffy Apple Omelet
