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Ingredients

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Directions

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  • 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).

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  • 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.

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  • 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.

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

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

406 calories; 21 g total fat; 35 g carbohydrates; 6 g fiber; 25 g protein;

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