BBQ Shrimp, Corn, and Zucchini Salad

Name: BBQ Shrimp, Corn, and Zucchini Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters prepared spicy barbecue sauce; 4 servings Bibb lettuce; 4 servings Freshly ground black pepper to taste; 79 milliliters cider vinegar; 4 ears corn, shucked; 1 teaspoons ground cumin; 59 milliliters olive oil; 2 poblano peppers, halved and seeded; 680 grams peeled and deveined large raw shrimp with tails; 4 servings Salt to taste; 2 zucchini, halved

BBQ Shrimp, Corn, and Zucchini Salad might be just the main course you are searching for. This gluten free, dairy free, and pescatarian recipe serves 4. One portion of this dish contains roughly 40g of protein, 18g of fat, and a total of 462 calories. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of American cuisine. Head to the store and pick up poblano peppers, salt, pepper, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Preheat grill to medium-high heat (350 to 400).

Equipment you will use

Grill

Combine first 4 ingredients in a large bowl; reserve 1/2 cup dressing. Toss shrimp in remaining dressing; set aside.

Ingredients you will need

Shrimp

Equipment you will use

Bowl

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.

Ingredients you will need

Poblano Pepper

Zucchini

Shrimp

Corn

Equipment you will use

Grill

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.

Ingredients you will need

Poblano Pepper

Salt And Pepper

Corn Kernels

Zucchini

Lettuce

Shrimp

Equipment you will use

Bowl

Equipment

Grill

Bowl

Ingredients

Servings:

118milliliters

prepared spicy barbecue sauce 4servings

Bibb lettuce 4servings

Freshly ground black pepper to taste 79milliliters

cider vinegar 4

ears corn, shucked 1teaspoons

ground cumin 59milliliters

olive oil 2

poblano peppers, halved and seeded 680grams

peeled and deveined large raw shrimp with tails 4servings

Salt to taste 2

zucchini, halved

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Thrive Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.