Grilled Parsleyed Shrimp and Vegetables

Ingredients

• 1 leaf garnish: flat parsley sprigs fresh
• 1 cup flat-leaf parsley fresh chopped
• 1 clove garlic pressed
• 2 large bell peppers green
• 3 pounds shrimp fresh unpeeled per pound)
• 2  lemons halved
• 16 ounce olive oil-and-vinegar dressing 
• 2 large onions red
• 2 large bell peppers yellow

Equipment

• bowl
• grill

Directions

1. Peel shrimp, leaving tails on; devein, if desired.
2. Squeeze 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 (350 to 40
4. to 3 minutes on each side or until shrimp turn pink.
5. Place in a large bowl.
6. Cut each pepper into 4 large pieces; cut each onion horizontally into 3 large slices.
7. Grill vegetables, covered with a grill lid, over medium-high heat (350 to 40
8. to 7 minutes on each side or until bell peppers look blistered and onions are crisp-tender; cut into 2-inch pieces.
9. Add grilled vegetables, chopped parsley, and garlic to shrimp in bowl.
10. Pour vinaigrette and lemon juice over mixture, and stir to coat and combine. Cover and chill 8 hours or overnight.
11. Arrange reserved lemon halves in bottom of a deep serving bowl. Spoon marinated shrimp and vegetable mixture over top of lemon halves.
12. Garnish, if desired.
13. Note: For testing purposes only, we used Newman's Own Olive Oil & Vinegar dressing.