BBQ SHRIMP CORN AND ZUCCHINI SALAD

 BBQ Shrimp, Corn, and Zucchini Salad

Yield

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.

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.