Roasted Tomato, Grilled Corn, and Shrimp Salad

The folks at Marie’s have created this wonderfully refreshing grilled summertime salad, featuring their bright Roasted Tomato with Parmesan & Basil Vinaigrette, as both a marinade for the shrimp and a dressing for the salad.

Ingredients

Marie’s® Roasted Tomato with Parmesan & Basil Vinaigrette
8-10 large shrimp
2 ears of corn, husks removed
1 zucchini, slice
3 tbsp olive oil
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
1/4 cup crumbled feta cheese
Basil leaves for garnish
Skewers (if wood, soak in water the night before)

Directions

Place the shrimp on skewers. Brush Marie’s Roasted Tomato with Parmesan & 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 6-10 minutes, until grill marks appear.

Place the shrimp skewers on the grill and cook 2-3 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 & Basil Vinaigrette over the salad and toss together.

Serve and enjoy!

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