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Shrimp, Corn and Tomato Salad with Pesto

Shrimp, Corn and Tomato Salad with Pesto

Ingredients

Scale
  • 1 lb. shrimp, shelled, deviened
  • 6 ears of corn on the cob
  • 2 tbls. olive oil
  • salt & pepper
  • 2 large, juicy ripe tomatoes
  • 1/2 C. pesto

Instructions

  1. Preheat oven to 450 degrees.
  2. Slice kernels of corn off the cob. Place on baking sheet. Toss with 1 tbls. olive oil and a little salt & pepper. Put shrimp on another baking sheet* and toss with 1 tbls. olive oil and a little salt & pepper. Roast corn and shrimp until shrimp are pink and cooked through, about 6-8 minutes (stir halfway through cooking)
  3. Remove from oven and put in large serving bowl.
  4. Toss with pesto and let cool to room temperature.
  5. Add diced tomatoes, stir to combine and serve.
  6. *I used two separate baking sheets but you could combine on one if you like.

Notes

If you don’t want to roast the corn and shrimp in the oven, you can grill them on a BBQ or grill pan, or cook them in a pot of boiling water.