Grilled Shrimp with Chopped Veggie Salad

Ingredients

• 1 ½ lb. Shrimp, 16/20, fresh or thawed (approximately 20 total)
• 1 ea. Lemon, juiced and zested
• 2 Tbsp. Extra virgin olive oil
• 1 bunch Cilantro, chopped, ¼ cup set aside for salad
• ½ cup White balsamic vinegar (Regular balsamic vinegar also works)
• ½ cup High quality extra virgin olive oil
• ½ Shallot, minced
• 2 Tbsp. Mixed herbs, chopped (we love parsley, cilantro, and chives)
• ½ bunch Asparagus, tougher ends of stems trimmed
• 1 ea. Red bell pepper, seeded and cut in half lengthwise
• 1 ea. Yellow bell pepper, seeded and cut in half lengthwise
• 1 ea. Zucchini, cut in half lengthwise
• 2 cups Baby greens, washed and dried
• 2 ea. Corn, cooked, kernels cut from cob
• ½ cup Peas, blanched and cooled
• ½ cup Carrots, blanched and diced