![\"BBQ](\"https:\/\/stirmypot.com\/wordpress\/wp-content\/uploads\/2013\/09\/100_30741-300x225.jpg\")
<\/a><\/p>\n1\/2 C. prepared barbecue sauce
\n1\/4 C. olive oil
\n1\/3 C. cider vinegar
\n1\/2 tsp. ground cumin
\n1 1\/2-lb. peeled and deveined large raw shrimp
\nwith tails
\n4 ears corn, shucked
\n2 zucchini, halved
\n2 poblano peppers, halved and seeded (I use cubanelle peppers)
\nSalt and Pepper to taste
\nLettuce of choice<\/p>\n
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.<\/p>\n
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.<\/p>\n
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. <\/p>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n
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