Roasted Tomato, Grilled Corn, and Shrimp Salad
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Ingredients55 m servings 347
Original recipe yields 4 servings
- 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.
- 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.
- 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 and Basil Vinaigrette over the salad and toss together. Serve and enjoy!
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Per Serving: 347 calories; 27.4 14.7 12.4 78 263 Full nutrition