Shrimp Salad Lettuce Wraps

These are one of my favorite summer dishes to make! The shrimp salad is so light and refreshing, especially paired with the lettuce cups. You can serve this on bread instead if you are not a fan of the lettuce cups. They are also super easy to take as a packed lunch and assemble anywhere.

Ingredients

2 teaspoons extra-virgin olive oil

1 pound shrimp - peeled, deveined and chopped

3/4 cup frozen corn kernels, thawed

1/2 red bell pepper, diced
1/4 cup mayonnaise

1/4 cup pesto

1/4 cup fresh cilantro or basil, chopped

2 tablespoons lemon juice

Salt and pepper

1 head of bib or iceberg lettuce

Directions

1. In a medium skillet, heat the olive oil. Add the shrimp and cook about 3 minutes, until cooked through. Remove from the heat, stir in the corn and bell pepper, let cool.
2. In a medium bowl, stir together the mayonnaise, pesto, basil, and lemon juice. Add the shrimp mixture and stir. Season with salt and pepper. Serve in the lettuce cups.