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Tiger shrimp are quite affordable today compared to what they cost a few years ago. If you can't find them, you can use smaller shrimp. This spinach pesto is a good example of how you can use different ingredients to make variations on classic basil pesto. If you don't have fresh corn, sauté 2 cups canned or frozen corn until lightly charred.
- 1 lb large shrimp, peeled and deveined
PESTO
- 1 cup tightly packed baby spinach leaves
- 2 Tbsp toasted pine nuts
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 3 Tbsp olive oil
- 1/2 tsp finely chopped garlic
- 3 Tbsp grated Parmesan cheese
SALAD
- 3 fresh cobs of corn
- 1/2 cup diced roasted red pepper (about 1 small roasted red pepper)
- 1/2 cup diced red onion
- 1 tsp chopped garlic
- 1 1/2 tsp chopped jalapeño pepper
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1/2 tsp honey (optional)
- 1/2 cup chopped fresh basil leaves pinch of salt and pepper
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- Make the spinach pesto by combining the spinach, pine nuts, lemon juice and zest, olive oil, garlic and Parmesan in the bowl of a food processor. Purée until smooth. Set aside.
- To prepare the salad, lightly coat the cobs of corn with cooking spray and grill on a barbecue for 5 minutes or just until charred, turning to avoid burning. Alternatively, you can bake the corn in an oven preheated to 450°F for 5 minutes, also turning to prevent burning. Let the corn cool slightly and cut the kernels off the cob with a sharp knife. Place in a bowl along with the red pepper, red onion, garlic, jalapeño, cider vinegar, olive oil, honey (if using), fresh basil, salt and pepper. Toss to combine.
- Lightly coat a nonstick skillet or grill pan with cooking spray and set over medium high heat. Add the shrimp and sauté until they just turn pink, about 3 minutes.
- Place the corn salad on a serving plate, top with the shrimp and garnish with the pesto.
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Nutritional Analysis per Serving
| Calories |
408 |
| Protein |
25 g |
| Fat |
26 g |
| Saturated Fat |
4.4 g |
| Carbohydrates |
19 g |
| Cholesterol |
172 mg |
| Sodium |
378 mg |
| Fiber |
3.7 g |
Prep Time: 15 minutes
Cook Time: 10 minutes
Make Ahead: Prepare the pesto and the salad early in the day. Cook the shrimp just before serving.
Serves 4
Nutrition Watch: Shrimp is low in fat but high in protein. It is also a good source of vitamin D, which has a host of health benefits—it fights cancer and supports the immune system.
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