The resulting dish is a little lighter for you and your family than your typical grilled dinner but it packs more of the satiating protein than a basic corn succotash recipe.
Brush the corn, bell peppers, zucchini and peaches with olive oil and season with a pinch each of salt and pepper. Grill until tender and slightly charred on all sides, about 9 minutes for the corn, 6 minutes for the zucchini and bell pepper, and 2 minutes for the peach. Remove from the grill. Once cool enough to handle, peel away the charred skin from the pepper. Dice all of the vegetables and remove the corn from the cob. Set aside.
Shrimp
Season the shrimp with salt and pepper, anchor them onto a skewer and brush with the Bear Claw BBQ sauce. Grill on both sides until cooked through and opaque, about 1-2 minutes per side. Set aside.
Succotash
Heat the 1 1/2 tbsp. of olive oil in a large nonstick skillet over medium heat. Add in the black beans and lima beans and toss until warmed through. Season with a pinch each of salt and pepper. Add in the cooked vegetables, the lime juice, and the additional 1/4 cup of Bear Claw BBQ sauce. Toss to coat.
Transfer to a serving bowl, remove from the heat, garnish with the queso cojita and cilantro (if using) and top with the grilled shrimp skewers.