Careme

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tail Off (sale) 12 oz shrimp, thawed if frozen $4.49
• Organic Broccoli Bunch 1/2–1 bunch broccoli (~12 oz), cut into florets $3.19
• Greenhouse Grown Fresh Tri-Color Peppers - 6 ct 2 bell peppers, sliced $6.00
• Jumbo Yellow Onion 1/2 onion, thick-sliced $0.99/lb
• Fresh Organic Limes - Each 1 lime (zest + juice) $0.99 each
• Olive oil 2 tbsp, divided
• Chili powder 1 tsp
• Smoked paprika 1 tsp
• Ground cumin 1/2 tsp
• Kosher salt 1 tsp, divided (to taste)
• Black pepper 1/2 tsp
• Honey (optional) 1 tsp (for a sweet-smoky glaze)

Instructions

1. Prep the grill: Heat grill to medium-high (about 400–450°F). If you have a grill basket or skewers, set them out.
2. Prep shrimp: Pat dry 12 oz shrimp. Toss with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp kosher salt, 1/2 tsp black pepper, zest of 1 lime, and 1 tsp honey (optional).
3. Prep vegetables: Cut ~12 oz broccoli into florets. Slice 2 bell peppers and 1/2 onion into thick strips. Toss veggies with 1 tbsp olive oil and 1/2 tsp kosher salt.
4. Grill vegetables first: Grill broccoli and pepper/onion mix (in a basket or directly on grates) until charred-tender, turning occasionally—broccoli 8–12 minutes, peppers/onions 6–10 minutes.
5. Grill shrimp: Place shrimp on skewers or in a basket. Grill until just opaque and lightly charred, about 2–3 minutes per side.
6. Finish with lime: Squeeze juice of 1 lime over the shrimp and vegetables right off the grill. Taste and add a pinch more salt if needed.
7. Serve: Divide grilled veggies between two plates and top with the grilled shrimp. (Optional: serve with warmed tortillas or rice if you want extra carbs.)