Creating this Shrimp, Corn and Tomato Salad with Pesto is simple if you follow these steps:

1. Cook the Shrimp: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the shrimp, seasoning with salt and pepper. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque. Remove from heat and set aside.

2. Blanch the Corn: Bring a pot of salted water to a boil. Add the fresh corn kernels and cook for about 2-3 minutes. Drain and rinse under cold water to stop the cooking process.

3. Prepare the Pesto: In a food processor, combine basil leaves, Parmesan cheese, balsamic vinegar, garlic (if desired), and olive oil. Pulse until you have a smooth paste. Season with salt and pepper to taste.

4. Combine Ingredients: In a large mixing bowl, combine the cooked shrimp, blanched corn, and halved cherry tomatoes. Add the prepared pesto and toss gently until everything is well coated.

5. Adjust Seasoning: Taste the salad and adjust the seasoning according to your preference.

6. Serve: Transfer the salad to a serving bowl. Garnish with additional basil leaves or sliced avocado if desired.

7. Enjoy: Serve the salad with lemon wedges on the side to squeeze over the top just before eating.