Shrimp Salad

 I started making this shrimp salad more than a decade ago. I found a variation of it in a magazine and started adding and removing things to make it to our taste and we finally have the perfect recipe. It’s cool and refreshing and perfect for a summer lunch. 


  • 1 lb. of shrimp chopped
  • 1-2 ears of corn cooked on the grill and cut off the cob (we like more because it adds a little sweetness)
  • 1 red bell pepper diced
  • 1/2 cup pesto (you can make your own, but when we are camping we take the jarred shortcut)
  • 1/2 cup mayo
  • Juice of half a lemon
  • Dash of salt and pepper
This dish couldn’t be easier because you just mix all of the ingredients together! I hate doing dishes so I actually put everything together in a ziploc bag and shake it up. I do recommend letting it sit together in the refrigerator for at least 3 hours to allow the pesto to penetrate the shrimp and veggies. You can serve with crackers or as a sandwich. 

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