Pesto Corn Salad with Shrimp

Ingredients

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

Directions

1. 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.
2. 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.
3. 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.

Link to recipe