Summer Shrimp Rolls

By franny-2

Ingredients

• 1-1/2 * 1-1/2 teaspoons extra-virgin olive oil
• 1 * 1 pound large shrimp—peeled, deveined and chopped
• 3/4 * 3/4 cup fresh corn kernels (from about 2 ears)
• 1/4 * 1/4 cup mayonnaise
• 1/4 * 1/4 cup pesto (see recipe finder)
• 2 * 2 tablespoons fresh lemon juice
• 1/2 * 1/2 red bell pepper, cut into 1/2-inch cubes
• 3 * 3 scallions, thinly sliced
• * Salt and pepper
• 4 * 4 hot dog buns

Details

Servings 4

Preparation

Step 1

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 the heat, stir in the corn and let cool.

2. In a medium bowl, stir together the mayonnaise, pesto and lemon juice. Add the shrimp-corn mixture, bell pepper and scallions; toss. Season with salt and pepper. Serve in the hot dog buns.