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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pesto Corn Salad w/Shrimp   
    Categories: Vegetables, Herbs, Fruits, Seafood   
         Yield: 4 servings   
       
         4 md Ears sweet corn; husked   
       1/2 c  (packed) fresh basil leaves   
       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 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.   
        
     Deena Bowen, Chico, California   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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