Donna Cooks

After spending some time drooling over my friend Allison’s shrimp and avocado salad, I combined that inspiration with the ton of leftover grill-able veggies in my fridge and came up with this spicy citrusy dish (loosely based on a recipe from the November 2006 issue of Shape).

I served spiffied-up boxed whole wheat cous cous (adding in fresh thyme and jarred roasted red pepper) with this meal to add a little substance, and because I’m addicted to carbs.

Citrus Grilled Shrimp and Vegetables

1/4 cup orange juice
1 tbsp lemon juice
1 tbsp lime juice
1 tbsp olive oil
1 tsp dried oregano
1 tsp cumin
1/2 tsp salt
2 dried red chile peppers, crushed (optional, makes the dish spicy)
1/2 lb large shrimp (about 16)
8-10 asparagus spears, woody end trimmed
1 yellow squash, cut lengthwise into eighths
1 zucchini, cut lengthwise into eighths
4 cherry tomatoes, halved
Cooking spray

Combine orange juice, lemon juice, lime juice, olive oil, oregano, cumin, salt, and crushed red pepper in small bowl and mix well to make dressing/marinade.

Peel and devein shrimp.  Toss with 2 tbsp of marinade in ziplock bag and let refrigerate/marinate 30 minutes.

Brush vegetables (asparagus, squash, and zucchini) with 2 tbsp of dressing and grill over medium-high heat in cooking sprayed grill pan (or over medium-hot coals if you’re using a charcoal grill) until squash and zucchini are tender (about 5 minutes), turning once.

Remove vegetables from grill and keep warm, using a foil-tented plate.  Grill marinated shrimp over medium-high heat until shrimp is opaque (about 3-4 minutes), turning once.

Arrange shrimp atop grilled veggies on plate.  Top with tomato halves.  Drizzle with remaining dressing and serve.

Serves 2