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Summer Shrimp Rolls

June/July 2009

Summer Shrimp Rolls

Antonis Achilleos enlarge

By: Victoria Spencer
Part of this menu: Pesto-Stuffed Grilled Chicken and more! »

people tried this recipe.

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:

  1. 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.

  2. 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.

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