Grilled Shrimp and Vegetable Bowl

By srumbel

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.
Read more at http://www.skinnytaste.com/grilled-shrimp-and-vegetable-bowl/#fh9e4AElWZlCRGKf.99

Ingredients

• 32 (12 oz) large peeled and deveined shrimp
• 2 teaspoons olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 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 1/2 a lime
• Read more at http://www.skinnytaste.com/grilled-shrimp-and-vegetable-bowl/#fh9e4AElWZlCRGKf.99

Preparation

Step 1

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.
Nutrition Information

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


Read more at http://www.skinnytaste.com/grilled-shrimp-and-vegetable-bowl/#fh9e4AElWZlCRGKf.99