Tiger Shrimp with Spinach Pesto and Grilled Corn Salad

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.

RECIPE INSTRUCTIONS
1. 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.

2. 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.

3. 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.

4. Place the corn salad on a serving plate, top with the shrimp and garnish with the pesto.

INGREDIENTS
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

NOTES
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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