Saturdays with Rachael Ray: Summer Shrimp Rolls

For the first time, I’m participating in Taste and Tell’s weekly blog feature, Saturdays with Rachael Ray! I’ll probably be doing this for the next couple of Saturdays, because I have some great Rachael recipes to share.

These summer shrimp rolls are absolutely delicious, and true to their name, they are exactly the kind of thing you want to eat during the hot summer months (and boy is it hot; I think we’ve only had a couple of days under 90 degrees during the month of July here in Ohio). There is very little actual cooking required -- mostly it’s just chopping the ingredients and mixing them all together. I loved all of the textures in these rolls: the juicy shrimp, the crunchy bell peppers, the creamy dressing. The sharp bite of the scallions and the tangy flavor of the lemon were a perfect counterbalance to the sweetness of the corn, peppers and shrimp. We loved these, and will definitely be making them again!

Summer Shrimp Rolls
source: Everyday with Rachael Ray, June/July 2009

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

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.