Another great summer meal. The flavors of this dish blend great, and when served over greens rather than in a bun, it is a light dish. Either way served this was yummy. I served this with fresh Ice Tea and it was a great way to end a weekday. I found this recipe in the most recent issue of Everyday with Rachael Ray Magazine. Enjoy!!
- 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 heat, stir in corn and let cool.
- In a medium bowl, stir together the mayo, pesto, and lemon juice. Add the shrimp-corn mixture, bell pepper, and scallions; toss. Season with salt and pepper. Serve on hot dog buns(toasted) or over greens.