Summer Shrimp Rolls

From Every Day with Rachael Ray

• Ready In: 17 mins
• Serves: 4

Ingredients

• 1 1⁄2 teaspoons  exra-virgin olive oil
• 1  lb large shrimp, peeled, deveined and chopped
• 3⁄4 cup fresh corn kernels (about 2 ears)
• 3⁄4 cup mayonnaise
• 1⁄4 cup pesto sauce
• 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

Directions

1. 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. 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 hot dog buns.