Bbq Shrimp, Corn, And Zucchini Salad

• 1/2 cup prepared spicy barbecue sauce
• 1/4 cup olive oil
• 1/3 cup cider vinegar
• 1/2 teaspoon ground cumin
• 1 1/2 pounds peeled and deveined large raw shrimp with tails
• 4 ears corn, shucked
• 2 zucchini, halved
• 2 poblano peppers, halved and seeded
• Salt to taste
• Freshly ground black pepper to taste
• Bibb lettuce

1. Preheat grill to medium-high heat (350u0b0 to 400u0b0). Combine first 4 ingredients in a large bowl; reserve 1/2 cup dressing. Toss shrimp in remaining dressing; set aside.
2. Grill corn, zucchini, and poblano peppers on a greased grill grate, turning occasionally, 8 minutes. Grill shrimp 2 to 3 minutes on each side or until done.
3. Cut corn kernels into a large bowl. Chop zucchini and poblano peppers, and add to bowl. Stir in shrimp. Toss with reserved dressing. Season with salt and pepper to taste; serve over lettuce.

barbecue sauce, olive oil, cider vinegar, ground cumin, shrimp, corn, zucchini, peppers, salt, freshly ground black pepper, bibb lettuce

Taken from www.myrecipes.com/recipe/bbq-shrimp-corn-zucchini-salad (may not work)