MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pesto Corn Salad With Shrimp
 Categories: Vegetables, Herbs, Fruits, Seafood
      Yield: 4 Servings

      4 md Sweet corn ears; husked
    1/2 c  Fresh basil leaves; packed
    1/4 c  Olive oil
    1/2 ts Salt; divided
  1 1/2 c  Cherry tomatoes; halved
    1/8 ts Pepper
      1 md Ripe avocado; peeled, pitted
           - chopped
      1 lb U-40 shrimp; peeled,
           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 1/4 ts salt until blended.

  Cut corn from cob and place in a bowl. Stir in tomatoes, pepper,
  and remaining 1/4 ts salt. Add avocado and 2 tb 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 to 4 minutes per side. Remove shrimp from
  skewers; serve with corn mixture.

  Recipe by Deena Bowen, Chico, California

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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