Careme

Ingredients

• Red Shrimp 16/25 or similar sale shrimp 1 lb $7.99/lb sale
• Kroger® Gold Potatoes 1 lb $3.99/5 lb sale
• Zucchini 1 lb $2.29/lb
• Kroger® Tri-Color Bell Peppers 2 peppers $3.99 sale
• Garlic 2 cloves $1.50 each
• Fresh Organic Limes 1 lime $1.29 each
• Parsley or cilantro 2 tablespoons chopped $1.69 parsley or $1.99 cilantro

Instructions

1. Prep 1 pound Red Shrimp 16/25 ($7.99/lb sale) by peeling and deveining if needed. Scrub 1 pound Kroger® Gold Potatoes ($3.99/5 lb sale), slice 1 pound Zucchini ($2.29/lb) into long planks or thick rounds, cut 2 peppers from Kroger® Tri-Color Bell Peppers ($3.99 sale) into wide strips, mince 2 cloves Garlic ($1.50 each bulb), chop 2 tablespoons Parsley ($1.69) or cilantro ($1.99), and zest and juice 1 Fresh Organic Lime ($1.29 each).
2. Place the 1 pound potatoes in a pot, cover with salted water, and bring to a boil on the stove. Simmer for 12 to 15 minutes until just tender. Drain and let them steam dry for a minute.
3. While the potatoes cook, toss the 1 pound shrimp with the minced garlic, lime zest, 1 tablespoon lime juice, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a separate bowl, toss the 1 pound zucchini and 2 sliced bell peppers with 1 tablespoon oil, 1/2 teaspoon salt, and a pinch of pepper.
4. Heat the grill to medium-high. Thread the shrimp onto skewers if you have them, or use a grill basket. Spread the drained potatoes on a tray and gently smash each one with the bottom of a cup. Drizzle the smashed potatoes with 1 tablespoon oil and a pinch of salt.
5. Grill the smashed potatoes on a well-oiled grill pan, griddle, or in a grill basket for about 8 to 10 minutes, turning once, until crisp and lightly charred. Grill the zucchini and peppers for 3 to 4 minutes per side until tender and marked.
6. Grill the shrimp for 2 to 3 minutes per side until opaque and just cooked through. Do not overcook.
7. Pile the grilled vegetables and smashed potatoes onto plates, top with the shrimp, and finish with the chopped 2 tablespoons parsley or cilantro and the remaining lime juice from the 1 lime.
8. Serve with Sauvignon Blanc or Rosé. Sauvignon Blanc sharpens the lime and seafood flavors, while dry Rosé is excellent with the char from the grill and the sweetness of the peppers.