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Grilled Parsleyed Shrimp and Vegetables

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“This is dish that will serve 24 (7 or 8 shrimp a person) if you simply triple all the ingredients. It's great for parties and gatherings.This can be made ahead also.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel shrimp, leaving tails on; devein, if desired.
  2. Squeeze lemon juice from lemon halves to measure 1/4 cup; set juice aside. reserve and chill lemon halves for later use.
  3. 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.
  4. Cut each pepper into 4 large pieces; cut each onion horizontally into 3 large slices.
  5. 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.
  6. 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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