Although summer days now seem so far away, the warm fall weather has been leaving me holding on to my favorite summer foods a bit longer. A month or so back I posted a recipe for Pesto, and promised myself I would store enough in my freezer to get me through the winter. But, once again, I love my pesto too much to make it last! I have been mixing it a few times a week with eggs (so yummy!) and I used the last of my big batch as a dressing for this salad and as a marinade for the corn and shrimp. They are still selling basil at my local farmer's market so I urge you to make a big batch now and enjoy this summery salad all winter long.
This salad was a huge hit for dinner. My husband has continuously requested it since the first time I made it. It is also so simple to put together because the corn and shrimp grill up very fast, so as long as you have your pesto ready this meal can be put together in 15 minutes or less! The recipe below for the Pesto may make more than you need for this dish, but I usually just save it to put on salads throughout the week. I also add water to it after I use it as a marinade to make it a thinner dressing and easier to coat the lettuce.