Grilled Shrimp & Corn Salad

Grilled Shrimp & Corn Salad
Servings: 4 Prep 25 mins Grill 20 mins

Ingredients

  • 4 ears of corn, husked
  • 2 red bell peppers, seeded and cut into quarters
  • 1 medium zucchini, sliced lengthwise 1/4 inch thick
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 4 green onions, chopped
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, crushed in a garlic press
  • 1/8 teaspoon salt
  • 1 pound medium shrimp, cleaned and deveined
  • 1 tablespoon balsamic vinegar
  • 6 ounces mixed baby greens

Make It

1. Heat grill to medium and oil the rack. Place corn, bell peppers, and zucchini on rack. Grill vegetables, brushing with 1 tablespoon oil and turning occasionally, until tender, 10 to 15 minutes (about 10 minutes for bell peppers and zucchini; 10 to 15 minutes for corn). As each vegetable is cooked, remove from grill and set aside (see note).

2. Stand ears of corn upright on a cutting board and, using a sharp knife, slice off kernels. Dice the bell peppers and zucchini. Place vegetables in a large bowl. Add onions and lemon juice. Pour remaining 1/4-cup oil into a small glass bowl; add garlic and salt. Microwave for 1 minute.

3. Thread shrimp onto skewers. Brush with 2 teaspoons garlic oil and season with salt and pepper. Cook for 1 to 2 minutes on each side, just until cooked through. Add balsamic vinegar to garlic oil and blend with a fork or wire whisk. Add 2 tablespoons dressing to corn salad along with shrimp and toss gently.

4. To serve, divide greens evenly among four plates. Top with shrimp and corn salad. Drizzle with remaining dressing.

Note

Note:
  • You can prepare this salad in just ten minutes if you use 1 package (10 ounces) frozen whole-kernel corn, thawed; 2 whole roasted bell peppers, chopped; and 1 medium raw zucchini, diced. Combine with green onions and lemon juice in step 2, and continue with the recipe.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 406, Fat, total (g): 21, carb. (g): 35, fiber (g): 6, pro. (g): 25, Percent Daily Values are based on a 2,000 calorie diet.