Summer Shrimp Rolls

• 1 12 teaspoons exra-virgin olive oil
• 1 lb large shrimp, peeled, deveined and chopped
• 34 cup fresh corn kernels (about 2 ears)
• 34 cup mayonnaise
• 14 cup pesto sauce
• 2 tablespoons fresh lemon juice
• 12 red bell pepper, cut into 1/2 inch cubes
• 3 scallions, thinly sliced
• salt and pepper
• 4 hot dog buns

1. 1.
2. In a medium skillet, heat the olive oil over medium-high heat.
3. Add the shrimp and cook, stirring until opaque, about 3 minutes.
4. Remove from the heat, stir in the corn and let cool.
5. 2.
6. In a medium bowl, stir together the mayonnaise, pesto and lemon juice.
7. Add the shrimp-corn mixture, bell pepper and scallions; toss.
8. Season with salt and pepper.
9. Serve in hot dog buns.

exravirgin olive oil, shrimp, fresh corn kernels, mayonnaise, pesto sauce, lemon juice, red bell pepper, scallions, salt, hot dog buns

Taken from www.food.com/recipe/summer-shrimp-rolls-436789 (may not work)