Prep Time
15 Mins
Cook Time
20 Mins
Chill Time
8 Hours
Yield
Makes 6 to 8 appetizer servings

We estimated 7 to 8 shrimp per person and tripled this recipe for 24 guests. The lemon halves placed in the bottom of the serving bowl add color and act as a strainer. The shrimp and veggies sit on top, while the marinade settles to the bottom of the bowl.

How to Make It

Step 1

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

Step 2

Squeeze juice from lemon halves to measure 1/4 cup; set juice aside. Reserve and chill lemon halves for later use.

Step 3

Grill shrimp, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side or until shrimp turn pink. Place in a large bowl.

Step 4

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

Step 5

Grill vegetables, covered with a grill lid, over medium-high heat (350° to 400°) 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, and stir to coat and combine. Cover and chill 8 hours or overnight.

Step 6

Arrange reserved lemon halves in bottom of a deep serving bowl. Spoon marinated shrimp and vegetable mixture over top of lemon halves. Garnish, if desired.

Step 7

Note: For testing purposes only, we used Newman's Own Olive Oil & Vinegar dressing.

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