Grilled Parsleyed Shrimp and Vegetables |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. 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 |
fresh flat leaf parsley sprig |
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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