Grilled Parsleyed Shrimp and Vegetables

1. 1

   Peel shrimp, leaving tails on; devein, if desired.

2. 2

   Squeeze lemon juice from lemon halves to measure 1/4 cup; set juice aside.

3. 3

   reserve and chill lemon halves for later use.

4. 4

   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.

5. 5

   Place in a large bowl.

6. 6

   Cut each pepper into 4 large pieces; cut each onion horizontally into 3 large slices.

7. 7

   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.

8. 8

   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.

9. 9

   Arrange reserved lemon halves in a deep serving bowl (these act as a strainer).

10. 10

    Spoon marinated shrimp and vegetable mixture over top of lemon halves.

11. 11

    Garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.