Grilled Parsleyed Shrimp and Vegetables
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 3 lbs fresh unpeeled jumbo shrimp
- 2 lemons, halved
- 2 large yellow bell peppers
- 2 large green bell peppers
- 2 large red onions
- 1 cup chopped fresh flat-leaf parsley
- 1 garlic clove, pressed
- 1 (16 ounce) bottle olive oil and vinegar dressing
-
Garnish
- fresh flat leaf parsley sprig
directions
- Peel shrimp, leaving tails on; devein, if desired.
- Squeeze lemon juice from lemon halves to measure 1/4 cup; set juice aside. reserve and chill lemon halves for later use.
- Grill shrimp, covered with grill lid, over medium-high heat (350F to 400F) 2 to 3 minutes on each side or until shrimp turn pink. Place in a large bowl.
- Cut each pepper into 4 large pieces; cut each onion horizontally into 3 large slices.
- Grill vegetables, covered with grill lid, over medium-high heat, 5 to 7 minutes on each side or until bell peppers look blistered and onions are crisp-tender, cut into 2-inch pieces. Add grilled vegetables, chopped parsley, and garlic to shrimp in bowl.Pour vinaigrette and lemon juice over mixture, stir to coat and combine.Cover and chill 8 hours or overnight.
- Arrange reserved lemon halves in a deep serving bowl (these act as a strainer). Spoon marinated shrimp and vegetable mixture over top of lemon halves. Garnish.
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