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Roasted Shrimp, Corn and Zucchini
with Tomato Salad
Yield: 1 Meal
ROASTED SHRIMP:
10 medium shrimp, peeled and deveined
1 teaspoon extra virgin olive oil
Salt and pepper to taste
Juice of 1/4 fresh lemon
CORN
AND ZUCCHINI SAUTÉ:
3/4 cup fresh or frozen corn
1/2 cup fresh zucchini (1/4 inch cubes)
1 teaspoon olive oil
Salt and pepper to taste
TOMATO BASIL SALAD:
1-1/4 cup red and yellow
grape tomatoes, halved
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1 teaspoon balsamic vinegar
Salt and pepper to taste
2 tablespoons chopped or torn basil
1 KIWI, HALVED
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