This recipe comes from Coastal Living Magazine. I have made this several times this summer, and love that it not only is delicious, but is light and healthy. If you’re not familiar with grilling vegetables give it a try, it adds great flavor and diversity to your meals. Enjoy!
1/2 C. prepared barbecue sauce
1/4 C. olive oil
1/3 C. cider vinegar
1/2 tsp. ground cumin
1 1/2-lb. peeled and deveined large raw shrimp
with tails
4 ears corn, shucked
2 zucchini, halved
2 poblano peppers, halved and seeded (I use cubanelle peppers)
Salt and Pepper to taste
Lettuce of choice
Preheat grill to medium-hight heat. Combine first 4 ingredients in a large bowl; reserve 1/2 cup dressing. Toss shrimp in remaining dressing; set aside.
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.
Cut corn kernels from the cobb and place in a large bowl. Chop zucchini and peppers, and add to bowl. Stir in shrimp. Toss with reserved dressing. Season with salt and pepper to taste; serve over lettuce.
