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Summer Shrimp Rolls

Summer Shrimp Rolls

Antonis Achilleos enlarge

By: Victoria Spencer

Key:

These recipes can be made in 30 minutes or less.

Fast

4 Servings
Prep 15 min
Cook 3 min

Ingredients:

1-1/2 teaspoons extra-virgin olive oil
1 pound large shrimp—peeled, deveined and chopped
3/4 cup fresh corn kernels (from about 2 ears)
1/4 cup mayonnaise
1/4 cup pesto (see recipe finder)
2 tablespoons fresh lemon juice
1/2 red bell pepper, cut into 1/2-inch cubes
3 scallions, thinly sliced
Salt and pepper
4 hot dog buns

Lighten up
Serve the shrimp salad over mixed greens.

Directions:

In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Remove from the heat, stir in the corn and let cool.
In a medium bowl, stir together the mayonnaise, pesto and lemon juice. Add the shrimp-corn mixture, bell pepper and scallions; toss. Season with salt and pepper. Serve in the hot dog buns.