Grilled Shrimp and Vegetable Salad Recipe

Name: Grilled Shrimp and Vegetable Salad Recipe
Total time: 40 min
Ingredients: 1 pound (16 ounces) frozen peeled and deveined shrimp; 4 tablespoons chopped fresh parsley, divided; 1/2 cup olive oil, divided; 1/2 teaspoon minced or pressed fresh garlic; 3/4 teaspoon salt, divided; 2 1/2 tablespoons balsamic vinegar; 1/4 teaspoon ground black pepper; 3/4 unpeeled fresh eggplant (411g), cut into 1; /2-inch thick rounds; large yellow bell pepper (124g), seeds and stem removed and cut into two portions; 1 medium red bell pepper (119g), seeds and stem removed and cut into two portions; 1/2 large zucchini (162g), cut lengthwise into 1; /2-inch thick planks; 1 medium red onion (128g), cut into 1; /2-inch thick slices; 2 small fresh plums (132g), halved and pits removed; 1 small ear yellow corn (73g); 3 ounces feta cheese

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Atkins welcomes you to try our delicious Grilled Shrimp and Vegetable Salad recipe for a low carb lifestyle. Get started by browsing our full list of ingredients here.

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Cooking tools:

Grill
Skewer
Refrigerator
Mixing bowl
Mason jar
Pastry brush
Baking sheet
Serving platter
Measuring cup
Measuring spoon
Chef's knife
Cutting board

Ingredients

1 pound (16 ounces) frozen peeled and deveined shrimp
4 tablespoons chopped fresh parsley, divided
1/2 cup olive oil, divided
1/2 teaspoon minced or pressed fresh garlic
3/4 teaspoon salt, divided
2 1/2 tablespoons balsamic vinegar
1/4 teaspoon ground black pepper
3/4 unpeeled fresh eggplant (411g), cut into 1
/2-inch thick rounds
large yellow bell pepper (124g), seeds and stem removed and cut into two portions
1 medium red bell pepper (119g), seeds and stem removed and cut into two portions
1/2 large zucchini (162g), cut lengthwise into 1
/2-inch thick planks
1 medium red onion (128g), cut into 1
/2-inch thick slices
2 small fresh plums (132g), halved and pits removed
1 small ear yellow corn (73g)
3 ounces feta cheese