Grilled Shrimp and Vegetable Bowl Recipe

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 of 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; use your hands to evenly coat. Season with ¼ teaspoon 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 peppers, zucchini, avocado, and lime juice. Add ¼ teaspoon of salt and pepper, to taste. Toss to evenly coat.

Divide shrimp and salad among 4 plates and serve.