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Grilled Shrimp With Zucchini, Corn, Watermelon and Avocado

Grilled Shrimp With Zucchini, Corn, Watermelon and Avocado

15 min
10 min


Juice of 1 Orange (about, 1/4 cup)

1 Tbls finely grated Orange Peel

3 1/2 Tbls organic white wine vinegar

2 Tbls chopped Fresh Chives

1/4 cup organic extra virgin olive oil

Salt & Pepper


2 lbs large uncooked Large Shrimp, peeled, deveined

3 large ears of Corn, husked

1 Zucchini, cut into 1/4 inch slices

1/4 cup organic extra virgin olive oil

2 tsp Hot Smoked Paprika

2 cups of 1 inch diced Watermelon

2 Avocados, halved, pitted, cut into slices

1 bunch Cilantro

Corn Chips


For dressing:

Whisk first 4 ingredients in small bowl to blend.

Whisk in olive oil, season with salt and pepper.

For salad:

Prepare barbecue or gas grill (to medium heat).

Thread shrimp onto skewers.

Place prepared shrimp skewers, fresh corn, and zucchini slices on 2 large rimmed baking sheets.

Brush shrimp, corn, and zucchini with olive oil, then sprinkle with salt and pepper.

Sprinkle shrimp on both sides with smoked paprika.

Grill corn and zucchini until cooked through, about 5 minutes per side; and grill shrimp until cooked through, about 2.5 minutes per side.


Arrange zucchini on a platter, alternate with the avocado slices and drizzle lightly with dressing.

Remove cooked shrimp from skewers and add to a large bowl.

Cut corn kernels off cobs, mix together with shrimp and enough dressing to coat.

Season to taste with salt and pepper.

Add watermelon to bowl.

Fold in gently.

Put in center of platter on top of zucchini and avocado.

Sprinkle with cilantro and corn chips.