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Pesto Corn Salad with Shrimp
Ingredients
  • 4 medium ears sweet corn, husked
  • ½ cup packed fresh basil leaves
  • ¼ cup olive oil
  • ½ teaspoon salt, divided
  • 1-½ cups cherry tomatoes, halved
  • ⅛ teaspoon pepper
  • 1 medium ripe avocado, peeled and chopped
  • 1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
Steps
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