Shrimp and Avocado Salad with Pesto Dressing

Summer, as it always does, has blown right by. Outdoor outings and BBQs are about to come to an end and the weather will soon be cooling off. So if you want to maximize your time outside, and not spend too much time in the kitchen cooking, make this for dinner. It takes no time, and would make the perfect meal to take out to your backyard, patio, or roof to enjoy one more summer night before fall begins.

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Recipe adapted from here.

Ingredients (serves 4)

4 ears of corn, kernels cut from the cob
1 pound of frozen shrimp, tails off
8 cups of chopped Romaine lettuce (I did one bag from TJ’s which has 3 heads of lettuce)
2 avocados, diced
3 cups basil leaves
1/4 cup olive oil
2 cloves garlic
1 tablespoon pine nuts
2 tablespoons parmesan cheese
Dash of salt and pepper

1. To get started, warm a skillet over high heat on the stove. Add the corn and cook for 5-10 minutes, until the corn kernels start to brown. You are doing this without any oil or liquid in the pan. Once done, set aside to cool.

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2. Reduce the heat for the pan, and add your frozen shrimp. Cook until they are hot. You may need to drain water from the pan every few minutes. Once done, set aside.

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3. Fill four bowls (or two bowls and two tupperware containers if you want leftovers for lunch tomorrow) with lettuce, and then evenly divide the corn on top.

4. Mix the basil, olive oil, garlic, pine nuts, parmesan cheese, and salt/pepper in a food processor until smooth. Put the pesto in a bowl and add the shrimp. Mix until the shrimp is covered in pesto, and then divide the shrimp between the salads.  Now you’re ready to throw this on a tray and head outside!

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