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Description
Rachael Ray Magazine
Ingredients
US|METRIC
2 SERVINGS
- 1 lime
- 2 Tbsp. mayonnaise
- 2 Tbsp. sour cream
- 3 Tbsp. vegetable oil
- 2 Tbsp. light brown sugar (packed)
- 2 tsp. chili powder
- 12 large shrimp (about 3/4 lb.--peeled and deveined, with tails left on)
- 1 red onion (small, cut into 1/3-inch wedges with core attached)
- 1 ear corn husked
- 2 zucchini (cut into 1/3-inch thick planks)
- 1 head butter lettuce leaves (coarsely torn)
- 1 avocado (cut into 1/2-inch cubes)
- 2 Tbsp. pepitas (toasted)
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Directions
- Grate 1/2 tsp. zest from the lime, then halve and squeeze enough juice to measure 4 tsp. In a small bowl, whisk the zest, 1 tsp. juice, mayonnaise, sour cream and 2 tsp. water; Season with salt and pepper. Cover and chill.
- In a medium bowl, whisk the remaining 3 tsp. lime juice, 1 tbsp. oil, sugar and chili powder. Add the shrimp; toss to coat. Let marinate, stirring occasionally, 30 minutes.
- Heat a grill or grill pan over medium-high. On a baking sheet, coat the onion, corn and zucchini with the remaining 2 tbsp. oil; season. Grill, turning occasionally, until tender and charred in spots, 6 to 8 minutes for the onion and zucchini and about 13 minutes for the corn. Cut the zucchini into 1-inch pieces. Cut the kernels from the cob. Grill the shrimp, turning once, until just opaque in the center, 4 to 5 minutes.
- In a large bowl, combine the lettuce, avocado, vegetables and shrimp. When you sit down for your picnic, plate and top with the dressing and pepitas.
NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories610Calories from Fat430 |
% DAILY VALUE |
Total Fat48g74% |
Saturated Fat7g35% |
Trans Fat0.5g |
Cholesterol10mg3% |
Sodium180mg8% |
Potassium1480mg42% |
Protein9g |
Calories from Fat430 |
% DAILY VALUE |
Total Carbohydrate47g16% |
Dietary Fiber14g56% |
Sugars26g |
Vitamin A80% |
Vitamin C120% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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