Grilled Shrimp and Vegetable Salad Recipe | @Atkins

Ingredients

• 4 1/2 ounces Red onion (1 cup= 5.6 ounces)
• 2 small fruits Plums, fresh
• 1/2 cup Olive Oil
• 128 grams (1 large=186g) Yellow Bell Pepper
• 1/2 each Zucchini, Large (323g each)
• 3/4 teaspoon Salt
• 16 ounce(s) Shrimp, frozen, peeled and deveined
• 3 ounces Feta Cheese
• 1 each Red Bell Pepper, medium
• 4 tablespoons Parsley, fresh, chopped
• 3/4 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh
• 1/3 cup Corn Kernels, cut from cob
• 1/2 teaspoon Garlic
• 2 1/2 tablespoons Balsamic Vinegar
• 1/4 teaspoon Black Pepper, ground