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

Caroline Wright


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

293 calories; fat 14g; saturated fat 3g; mono fatg; poly fatg; protein 9g; carbohydrates 37g; fiber 6g; cholesterol 29mg; iron 3mg; sodium 592mg; calcium 328mg.