Roasted Tomato, Grilled Corn, and Shrimp Salad Popular Recipes

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Roasted Tomato, Grilled Corn, and Shrimp Salad

"Marie's® Roasted Tomato with Parmesan & Basil Vinaigrette makes for a delicious marinade for the shrimp in this grilled corn and zucchini salad."

Ingredients :

• Marie's® Roasted Tomato with Parmesan & Basil Vinaigrette
• 8 large shrimp, peeled and deveined, or more to taste
• Skewers (if wooden, soak in water the night before)
• 2 ears corn, husks removed
• 1 zucchini, sliced
• 3 tablespoons olive oil
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup crumbled feta cheese
• Basil leaves for garnish

Instructions :

Prep : 15M	Cook : 4M	Ready in : 55M

• Place the shrimp on skewers. Brush Marie's Roasted Tomato with Parmesan and Basil Vinaigrette over each piece of shrimp until evenly coated. Let marinate for 30 minutes.
• Brush the ears of corn and zucchini slices with olive oil, then place on the grill for 6 to 10 minutes, until grill marks appear. Place the shrimp skewers on the grill and cook 2 to 3 minutes on each side.
• After removing the corn and zucchini from the grill, slice the corn kernels off of each cob and cut the zucchini slices into smaller bite-sized pieces.
• In a medium-sized bowl, mix the corn, zucchini, tomatoes, red onion, shrimp, and feta together. Garnish with basil. Drizzle a generous amount of Marie's Roasted Tomato with Parmesan and Basil Vinaigrette over the salad and toss together. Serve and enjoy!

Notes :

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