Nutrition Facts

Serving Size 320 g

(Approx. 4 Servings)

Amount Per Serving

Calories	320	Calories From Fat	130

% Daily Value*

Total Fat 15 g	23%

Saturated Fat 8 g	40%

Trans Fat 0.0 g

Cholesterol 210 mg	70%

Sodium 1230 mg	51%

Total Carbohydrate 26 g	9%

Dietary Fiber 4 g	16%

Sugars 6 g

Protein	25 g

Vitamin A 15%	•	Iron 8%

Vitamin C 45%	•	Calcium 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Chili Lime Shrimp Corn and Zucchini

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

4 Tbsp salted butter

1 lime, zested and juiced

1 Tbsp Adams Reserve Kicked Up Chicken Rub

1 Tsp cumin

1 Lb H-E-B Wild Brown Gulf Jumbo Shrimp, peeled and deveined

4 H-E-B Intensely Sweet Corn, husks and silks removed

2 medium zucchini squash, quartered lentgthwise

1/2 Tsp kosher salt

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Instructions

Preheat grill to medium-high.

Place butter, lime zest, lime juice, Kicked Up Chicken Rub and cumin in a microwave safe dish. Place in microwave for 30 seconds or until butter is melted completely.

Place corn and zucchini in bowl with 2/3 melted butter and seasoning mix. Mix to combine. Remove corn and zucchini and place shrimp in same dish with remaining butter and seasoning toss to coat.

Place corn on grill first and cook several minutes turning frequently before adding shrimp and zucchini. Cook an additional 8 minutes, flipping shrimp and squash half way through.

Remove corn, shrimp and squash from grill and season to taste with salt.

Source:

My H-E-B Texas Life Magazine