Sunday 6/5

Grilled Shrimp and Vegetable Bowl

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.