Grilled zucchini, peaches, onions and corn tossed with fresh avocado, romaine lettuce and a citrus vinaigrette.

(serves 4-6)

Ingredients - Salad
4 C romaine Lettuce –chopped
1 avocado (pitted & chopped)
2 ears corn
1 large zucchini
1 large onion sliced rounds
2 peaches (pitted & halved)
2 Tbsp. olive oil

Ingredients -Dressing
1 Tbsp. Dijon mustard
2 Tbsp. balsamic vinegar
2 Tbsp. fresh squeezed orange juice (1/2 orange)
¼ C olive oil
Salt & pepper to taste

Directions

• Chop romaine lettuce and set aside in large bowl. Chop avocado and set aside.
• Slice zucchini length-wise, slice onions into rounds, and cut peaches in half and remove pit.
• Brush olive oil over corn, zucchini, onion slices, and peach halves.  Sprinkle with salt & pepper.
• Heat a well-oiled grill, grill pan, or cast iron skillet and add vegetables.
• Allow vegetables to brown before turning over (approximately 5 minutes)
• Turn over vegetables and continue to cook through until brown on both sides and vegetables are still firm.
• Remove vegetables and cool.
• While vegetables cool, cook shrimp on grill, grill pan, or heavy skillet (approximately 3 minutes or until cooked all the way through)
• In a small bowl, prepare dressing by adding Dijon mustard and balsamic vinegar.  Add orange juice and whisk together.  Continue whisking while slowly adding olive oil until combined.  
• Add Salt and pepper to dressing to taste.
• Chop cooled vegetables and add to bowl of lettuce with shrimp.
• Pour dressing over salad and toss to combine.