Shrimp Salad Lettuce Wraps

I have really gotten into using lettuce wraps instead of bread for sandwiches. The shrimp salad recipe below can be served in a lettuce wrap, over a salad, or on bread.

Ingredients

Serves 4

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 (see recipe finder)
2 tablespoons fresh lemon juice
1/2 red bell pepper, cut into 1/2-inch cubes
3 scallions, thinly sliced
Salt and pepper
1 head Boston lettuce

Directions

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.

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 boston lettuce leaves.