Photo: Romulo Yanes
Prep Time
10 Mins
Cook Time
15 Mins
Serves: 4

Crunchy grilled corn adds low-calorie flavor and crunch to this shrimp-topped crostini. It's the perfect quick appetizer for a weekend barbecue.


How to Make It

Step 1

Preheat grill to medium-high. On stove, place a steamer basket in a pan over 1 inch of boiling water. Add corn; steam until just tender, 3 to 5 minutes. Season shrimp with 1/4 tsp. each salt and pepper.

Step 2

Oil grill grates. Grill corn and shrimp, turning, until corn is charred and shrimp are just pink and opaque, 4 to 6 minutes. Add bread; grill, turning often, until charred, 2 to 4 minutes.

Step 3

Cut kernels from corn in planks. Place bread on plates; smash avocado into bread. Top with arugula, shrimp and corn. Drizzle with 1 Tbsp. oil; season with 1/4 tsp. each salt and pepper. Squeeze lemon over crostini and serve.

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