Summer Shrimp Rolls

Such an easy recipe! And fool proof! The recipe serves this "shrimp salad" on hot dog buns, but so far I have had it on wheat bread, hamburger buns and even wrapped in a pita with lettuce and cheese! Maybe even try it as a "dip" on top of a cracker?....the sky is the limit!

Summer Shrimp Rolls (Shrimp Salad)
Serves: 4
Prep: 15 min
Cook: 3 min
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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 (recipe below)
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
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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.



Pesto
Makes: 1 cup
Prep: 15 min
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2 cups basil leaves
2 cloves garlic
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
1/2 cup extra-virgin olive oil
Salt and pepper
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Using a food processor, finely chop the basil and garlic. Add the Parmesan and pine nuts and pulse into a coarse paste. With the machine on, slowly add the olive oil until incorporated. Season with salt and pepper. (Can be refrigerated in an airtight container for up to one week.)