6 Smart Points 247 calories
Grilled shrimp, corn, peppers and zucchini topped with fresh avocado and lime juice – an easy light salad you’ll want to make all summer long.

32 (12 oz) large peeled and deveined shrimp

2 teaspoons olive oil

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon smoked paprika

1 teaspoon brown sugar

1 teaspoon kosher salt, divided

Freshly ground black pepper, to taste

Pinch cayenne pepper (or more, to taste)

Olive oil spray

1 (7 oz) zucchini, quartered lengthwise

1 medium red bell pepper, halved, seeds and membrane removed

4 small corn cobs, husks removed

4 ounces Hass avocado (1 small), diced

Juice from ½ a lime

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 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 and use your hands to evenly coat. Season with 1/4 tsp 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 the peppers, zucchini, avocado and lime juice. Add ¼ teaspoon salt and pepper, to taste. Toss to evenly coat. Divide shrimp and salad among 4 plates and serve.

Yield: 4 Servings, Serving Size: 1 1/4 cups salad, 8 shrimp
Amount Per Serving:

Smart Points: 6

Points +: 6

Calories: 247

Total Fat: 20g

Saturated Fat: 1g

Cholesterol: 102mg

Sodium: 443mg

Carbohydrates: 26g

Fiber: 5.5g

Sugar: 7g

Protein: 20g


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