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Roasted Tomato, Grilled Corn, and Shrimp Salad

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"Marie's® Roasted Tomato with Parmesan & Basil Vinaigrette makes for a delicious marinade for the shrimp in this grilled corn and zucchini salad."
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55 m servings 347
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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.
  4. 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!

Nutrition Facts

Per Serving: 347 calories; 27.4 14.7 12.4 78 263 Full nutrition

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