Guess What? Summer vegetables are right around the corner (really, I promise!). Even though the weather has been dark and gray – put this little gem of a recipe in your back pocket when you want something new, healthy and exciting to grill.

Oh yeah…if you think this looks good, just wait to try what Avec Moi has in store for you this summer. Located at 62nd and college in B-ripple and opening soon! Its gonna be awesome!

so fresh

Yield: 4 servings – 2 cups soyccotash with 8 shrimp (14-16 count size)

Ingredients (for soyccotash)

5 ears of corn, shucked
1 cup shelled edamame (buy frozen and thaw by running warm water over)
1 pint grape tomatoes, cut in half
1 regular cucumber, with seeds removed cut into small pieces
large handful of basil, julienned into fine ribbons

Dressing
Juice of 2 small limes
1 Tablespoon canola oil
2 medium shallots, finely minced
½ tsp kosher salt
plenty of freshly ground pepper

Shrimp

1.5 lbs shrimp (14-16 count size) – 32  shrimp total; peeled (leave tail on) and deveined – I got the kind from Whole Foods

1 Tablespoon each:

ancho chile powder (get from Good Earth Natural Foods in Broad Ripple)
smoked paprika (get from Good Earth)
garlic powder

(mix spices together very well)

Instructions

Shuck the corn and place in a steamer basket. Steam for 3-4 minutes. Remove from basket and put in a glass or stainless bowl in the fridge to cool for 5-10 minutes.
Meanwhile, whisk together the dressing ingredients, and place the rest of the salad ingredients in a bowl (but not the basil). Remove corn from fridge and add to other veggies, pour the dressing over the salad and mix well. Gently fold in basil leaves. Serve cold or at room temperature.

Preheat the broiler to high. (Or cook on the grill)

Prepare a baking sheet with foil and spray with canola oil spray.

String the shrimp on a skewer. Generously coat each side of the skewers with the ancho chile rub.

Place in oven and broil for 4 minutes on each side. Serve warm.

Nutrition Information Per Serving
Calories: 391
Fat: 11.5 g
Saturated Fat: 1.4 g
Chol: 258.5 mg
Sodium: 408.3 mg
Carbs: 29.1 g
Fiber: 5.8 g
Protein: 46 g

Recipe Source : Becky’s Healthy Kitchen Original

Copyright ©2011 Becky’s Healthy Kitchen, LLC and Avec Moi, LLC. All Rights Reserved.

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