BBQ Shrimp, Corn, and Zucchini Salad

2 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Stylist: Linda Hirst
Yield
Makes 4 servings
By Julia Dowling Rutland
July 2013
RECIPE BY Coastal Living

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

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

ksmith6103's Review

joyner
September 09, 2014
I loved this. It made a great marinade/dressing and the sweetness of the corn was a great contrast to the tangy heat of the BBQ sauce. My boyfriend actually asked me to make it two nights in a row he liked it so much. Between the shrimp, corn and zucchini however, the greens just got a bit lost. It wasn't really a salad as much as BBQ shrimp and vegetables with the occasional leaf in it. Either way, it was delicious.

joyner's Review

ksmith6103
July 29, 2013
N/A