Grilled Corn and Shrimp Succotash

Servings: 4

Ingredients: 

2 tbsp  canola oil

½ pound  Brussels sprouts, halved

4 tbsp  olive oil

Kosher salt and pepper to taste

½ lb  shrimp, peeled and deveined

3 ears  sweet corn

1 cup  cooked speckled butter beans

¼ cup  tomato, diced

1 tbsp  minced basil

Instructions:

1. Heat a grill or grill pan to high heat. Brush with canola oil.
2. Toss the Brussels sprouts in a bowl with olive oil and a sprinkling of salt and pepper. Using a pair of tongs, grill for about 2-4 minutes per side until slightly charred. Set aside.
3. Add the shrimp to the same bowl and toss with olive oil, salt, and pepper. Grill for about 3 minutes per side until pink.
4. Lightly drizzle the remaining olive oil on the ears of corn and sprinkle with salt and pepper. Grill, rotating until each side is charred and cooked through, about 5-7 minutes.
5. Slice the kernels off the cob and add to a large mixing bowl with the beans, diced tomato, shrimp, and sprouts. Add the basil and season to taste.

Nutritional Facts

364 Calories

19g Protein

23g Fat 

25g Carbs