Recipe of the Week

Shrimp with Corn Salsa

Yields: 4 servings

Total Time: 30 mins

Pesto shrimp and corn salad is the perfect summer meal! Shrimp skewers cook in minutes on the grill and are served with a fresh salad of sweet corn, cherry tomatoes and avocado drizzled with a homemade basil pesto.

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

  
  

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 teaspoon salt until blended.

• Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining 1/4 teaspoon 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

1 serving: 371 calories, 22g fat (3g saturated fat), 138mg cholesterol, 450mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 23g protein.