Grilled Parsleyed Shrimp and Vegetables

Grilled Parsleyed Shrimp and Vegetables Recipe
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.

Yield:

Makes 6 to 8 appetizer servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes
Chill: 8 Hours

Ingredients

3 pounds unpeeled jumbo fresh shrimp (16 to 20 count per pound)
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 clove garlic, pressed
1 (16-ounce) bottle olive oil-and-vinegar dressing
Garnish: fresh flat-leaf parsley sprigs

Preparation

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

Squeeze 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 (350° to 400°) 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 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.

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.

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

Note:

November 2004
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