Grilled Shrimp and Vegetable Bowl

• Gluten free

• Seafood

  • 32 (12 oz large peeled and deveined shrimp, large

• Produce

  • 1 (7 oz zucchini
  • 1 tsp Garlic powder
  • 4 oz Hass avocado
  • 1/2 Lime, juice from
  • 1 tsp Onion powder
  • 1 Red bell pepper, medium

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Brown sugar
  • 1 Pinch Cayenne pepper
  • 1 tsp Kosher salt
  • 1/2 tsp Paprika, smoked

• Oils & Vinegars

  • 2 tsp Olive oil
  • 1 Olive oil spray

• Nuts & Seeds

  • 4 Corn cobs, small

Found on skinnytaste.com

Description

Ingredients

• 32 (12 oz) large peeled and deveined shrimp
• 2 teaspoons olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt, divided
• Freshly ground black pepper, to taste
• Pinch cayenne pepper (or more, to taste)
• Olive oil spray
• 1 (7 oz) zucchini, quartered lengthwise
• 1 medium red bell pepper, halved, seeds and membrane removed
• 4 small corn cobs, husks removed
• 4 ounces Hass avocado (1 small), diced
• Juice from ½ a lime

Directions

• Gently pat shrimp dry with a paper towel and place them in a medium bowl. Add the olive oil and toss to evenly coat. Add the onion powder, garlic powder, smoked paprika, brown sugar, ½ teaspoon salt, pepper and cayenne. Toss again and carefully skewer shrimp onto pre-soaked wood or metal skewers. Set aside. Lightly spray the bell pepper, zucchini and corn with olive oil spray and use your hands to evenly coat. Season with 1/4 tsp salt and pepper. Over medium-high heat, grill the corn cobs, bell pepper halves and zucchini for 4 minutes. Using long metal tongs, carefully turn the corn cobs, peppers and zucchini then place the shrimp on the grill. Cook for an additional 4 minutes, flipping the shrimp after 2 minutes. Remove everything from the grill at the same time. Place corn cobs on a cutting board and carefully cut off the kernels from the cob. Dice the peppers and zucchini. Place the kernels in a medium bowl with the peppers, zucchini, avocado and lime juice. Add ¼ teaspoon salt and pepper, to taste. Toss to evenly coat. Divide shrimp and salad among 4 plates and serve.

Nutrition