Summer Shrimp Skewers & Corn Salad

What you'll need:

  • 4 ears of corn, husked
  • 1/2C fresh basil leaves
  • 1/4C olive oil
  • 1/2 tsp salt
  • 1.5C cherry tomatoes, halved
  • 1/8 tsp pepper
  • 1 ripe avocado, peeled and chopped
  • 1 pound uncooked shrimp, peeled and deveined

How you'll do it:

  1. Pre-heat grill to medium-high heat.
  2. Add corn to a stock pot and cover with water.  Bring water to a boil. Turn off and remove corn and allow it to drain & cool slightly.
  3. Meanwhile, in a food processor, chop basil, oil and 1/4 teaspoon salt until well combined.
  4. Cut corn from cob and place in a bowl.
  5. Stir in tomatoes, pepper and remaining salt.
  6. Add avocado and 2 tablespoons basil mixture; toss gently till mixed.
  7. Put shrimp on skewers and brush both sides with remaining basil mixture.
  8. Grill shrimp covered, over medium heat until cooked through (about 2-4 minutes per side).
  9. Remove shrimp from skewers; serve with corn mixture & enjoy!