Photo: Jennifer Davick; Stylist: Linda Hirst
Makes 4 servings

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.

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.

Ratings & Reviews

ksmith6103's Review

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

July 29, 2013