BBQ Shrimp, Corn, and Zucchini Salad

Photo: Jennifer Davick; Stylist: Linda Hirst
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.

Yield:

Makes 4 servings

Recipe from


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

Preparation

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.

Note:

Julia Dowling Rutland,

July 2013