Grilled Vegetables:
1 teaspoon olive oil
4 ears of corn
1 pint cherry or grape tomatoes
10 skewers

Lemon Basil Dressing:
¼ cup lemon juice
¼ cup white balsamic vinegar
¼ cup olive oil
¼ teaspoon sorghum syrup
2 tablespoons basil leaves, torn
¼ teaspoon sea salt 

Salad:
3 cups cooked whole grain sorghum
2 15 ounce cans of cannellini beans, rinsed and drained
4 ears corn, grilled (see above)
1 pint cherry or grape tomatoes, grilled (see above)
1 small red onion, thinly sliced

Shrimp:
10 skewers
2 teaspoons olive oil
1 ½ pounds large shrimp, peeled, deveined, tail on
¼ teaspoon sea salt
¼ teaspoon garlic powder
¼ teaspoon ground pepper
1 lemon, juiced

Combine:
3 ounces arugula, rinsed
Lemon wedges, optional

Grilled Vegetables:
1. Prepare grill on medium to medium-low heat. Using ½ teaspoon olive oil, lightly grease grill grate with a wire-bristled brush.
2. Place 4 ears of corn on the grill, turning frequently, until corn is charred and heated through, approximately 10-12 minutes.
3. Remove corn from grill.
4. When cool enough to touch, cut kernels from cobs with a sharp knife, transfer to a large bowl, and set aside. This step can be done up to 3 hours ahead of time.
5. Use ½ teaspoon olive oil to grease the grill grate with a wire-bristled brush.
6. Stack grape tomatoes on skewers, and grill them for 2-3 minutes on each side (or until tender and lightly browned).
7. When done, place the tomatoes in a bowl and set aside.

Lemon Basil Dressing:
1. In a small bowl, add lemon juice, white balsamic vinegar, olive oil, sorghum syrup, basil and sea salt. Whisk until emulsified, and set aside.

Salad:
1. In a large bowl, add cooked sorghum, cannellini beans, corn, red onion, and tomatoes. Pour ¾ of the dressing over the salad and mix well.

Shrimp:
1. Coat the grill with olive oil.
2. Thread shrimp on 12-inch skewers, sprinkle with lemon juice, sea salt, ground pepper, and garlic powder.
3. Place skewers on a grill. Grill for about 2 - 3 minutes on each side until pink. Be careful not to overcook the shrimp as it will become tough.

Combine:
1. Arrange arugula on a large platter. Add the salad mixture and top with shrimp and lemon wedges, if desired.
2. Drizzle remaining dressing over shrimp and serve.

Nutrient Analysis 1 serving (1 ¼ cups): Calories: 465 calories, Fat: 13 grams Saturated Fat: 2 grams, Carbohydrates: 65 grams, Sugar: 3 grams, Sodium: 530 milligrams, Fiber: 10 grams, Protein: 23 grams, Cholesterol: 107 milligrams