Grilled Shrimp and Vegetable Bowl

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onion powder

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Brown sugar

  1 tsp packed or 5g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Corn

  Sweet, yellow, raw

  4 ear, small or 292g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lime juice

  Raw

  4 tsp or 20g

Directions

1. Pat the shrimp dry with a paper towel and place in a medium bowl. Add olive oil and toss to coat. Mix in onion powder, garlic powder, smoked paprika, brown sugar, half of the salt, pepper, and cayenne. Skewer shrimp onto pre-soaked wooden or metal skewers.
2. Lightly spray the bell pepper, zucchini, and corn with cooking spray and coat evenly. Season with half of the remaining salt and pepper.
3. Grill the corn, bell pepper, and zucchini over medium-high heat for 4 minutes. Turn the vegetables and add the shrimp to the grill. Cook for 4 more minutes, flipping the shrimp after 2 minutes. Remove all from the grill.
4. Cut the kernels off the corn cobs and dice the peppers and zucchini. Combine in a bowl with avocado, lime juice, remaining salt, and pepper. Toss to coat.
5. Serve the shrimp and vegetable mixture on plates.