Monday, August 28, 2017


This is such a light and delicious summer dinner. You can add any vegetable you like. I love poblano peppers and added one but you can use a green bell pepper instead.

12 large shrimp, peeled and deveined
1 t avocado oil
1 t Old Bay seasoning
½ t onion powder
½ t garlic powder
½ t brown sugar
½ t sea salt
½ t freshly ground black pepper
Pinch cayenne pepper
Pinch paprika
Juice of ½ lime

Extra-light olive oil spray
2 ears corn on the cob
1 medium zucchini, quartered lengthwise
1 red bell pepper, cut in half, seeds and membrane removed
1 poblano pepper, cut in half, seeds and membrane removed
1 large sweet potato, partially cooked in the microwave, skin removed and cut in half, lengthwise
1 avocado, diced
Juice ½ lime

Place shrimp in a medium bowl.
Add the avocado oil, Old Bay, onion powder, garlic powder, brown sugar, sea salt, black pepper, cayenne, paprika, and lime juice.
Toss to completely combine and skewer shrimp onto metal skewers and set aside.

Lightly spray the zucchini, bell pepper, poblano pepper, sweet potato chunks, and ears of corn with extra-light olive oil spray.
Season to taste with salt and pepper.

Grill the corn cobs, zucchini, bell pepper halves, poblano pepper halves, and sweet potatoes halves for 5 minutes.
Turn over and grill vegetables another 5 minutes.
Add shrimp and grill 2 minutes on each side.
Remove everything from the grill at the same time

Cut off the kernels from the cob.
Chop the zucchini, peppers, and sweet potatoes.

Divide everything among 2 plates and serve with a wedge of lime.