Summer Shrimp Rolls

These were so good!



Printable Recipe

Makes 4 servings (if you use hot dog buns. About 3 servings if you use sub buns).

• 1 1/2 tsp olive oil
  
• 1 lb large shrimp, peeled, de-veined and chopped
• 3/4 cup fresh corn kernels (about 2 ears)
• 1/4 cup mayo
• 1/4 cup pesto
• 2 Tbsp fresh lemon juice
• 1/2 red bell pepper, cut into 1/2" cubes
• 3 scallions, sliced
• S & P
• 4 buns

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 heat and stir in the corn. Allow to cool.

2. 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 in hot dog or sub buns.