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