Coppell Fitness Healthy Recipe BBQ Shrimp, Corn, and Zucchini Salad


Nov 19

Coppell Fitness Healthy Recipe BBQ Shrimp, Corn, and Zucchini Salad
Submitted to Get You In Shape for the BINGO recipes by client Linda Lacinski

Dinner’s a breeze when BBQ Shrimp, Corn, and Zucchini Salad can be table-ready in 20 bbq-shrimp-corn-zucchini-saladminutes. This grilled salad of fresh, seasonal veggies with juicy shrimp provides a meal that more than satisfies.

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

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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