BBQ Shrimp, Corn, and Zucchini Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dinner's a breeze when BBQ Shrimp, Corn, and Zucchini Salad can be table-ready in 20 minutes. This grilled salad of fresh, seasonal veggies with juicy shrimp provides a meal that more than satisfies. Ingredients:
1/2 cup prepared spicy barbecue sauce |
1/4 cup olive oil |
1/3 cup cider vinegar |
1/2 teaspoon ground cumin |
1 1/2 pounds peeled and deveined large raw shrimp with tails |
4 ears corn, shucked |
2 zucchini, halved |
2 poblano peppers, halved and seeded |
salt to taste |
freshly ground black pepper to taste |
bibb lettuce |
Directions:
1. Preheat grill to medium-high heat (350° to 400°). Combine first 4 ingredients in a large bowl; reserve 1/2 cup dressing. Toss shrimp in remaining dressing; set aside.
2. Grill corn, zucchini, and poblano peppers on a greased grill grate, turning occasionally, 8 minutes. Grill shrimp 2 to 3 minutes on each side or until done.
3. Cut corn kernels into a large bowl. Chop zucchini and poblano peppers, and add to bowl. Stir in shrimp. Toss with reserved dressing. Season with salt and pepper to taste; serve over lettuce.
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