Ingredients
32pcslarge shrimp,peeled and deveined
2tspolive oil
1tsponion powder
1tspgarlic powder
½tspsmoked paprika
1tspbrown sugar
1tspkosher salt,divided
freshly ground black pepper,to taste
pinchcayenne pepper,or more, to taste
olive oil spray
17ozzucchini,quartered lengthwise
1medium red bell pepper,halved, seeds and membrane removed
4small corn cobs,husks removed
1small hass avocado,diced
½lime,juiced
Preparation
Gently pat shrimp dry with a paper towel and place them in a medium bowl. Add the olive oil and toss to evenly coat. Add the onion powder, garlic powder, smoked paprika, brown sugar, ½ teaspoon of salt, pepper, and cayenne. Toss again and carefully skewer shrimp onto pre-soaked wood or metal skewers. Set aside.
Lightly spray the bell pepper, zucchini, and corn with olive oil spray; use your hands to evenly coat. Season with ¼ teaspoon salt and pepper.
Over medium-high heat, grill the corn cobs, bell pepper halves, and zucchini for 4 minutes. Using long metal tongs, carefully turn the corn cobs, peppers, and zucchini then place the shrimp on the grill. Cook for an additional 4 minutes, flipping the shrimp after 2 minutes. Remove everything from the grill at the same time.
Place corn cobs on a cutting board and carefully cut off the kernels from the cob. Dice the peppers and zucchini.
Place the kernels in a medium bowl with peppers, zucchini, avocado, and lime juice. Add ¼ teaspoon of salt and pepper, to taste. Toss to evenly coat.
Divide shrimp and salad among 4 plates and serve.
