Roasted Tomato, Grilled Corn, and Shrimp Salad recipe

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Ingredients

Marie's® Roasted Tomato with Parmesan & Basil Vinaigrette
8 large shrimp, peeled and deveined, or more to taste
Skewers (if wooden, soak in water the night before)
2 ears corn, husks removed
1 zucchini, sliced
3 tablespoons olive oil
½ cup cherry tomatoes, halved
¼ cup red onion, diced
¼ cup crumbled feta cheese
Basil leaves for garnish

Nutrition Info

346.6 calories
carbohydrate: 14.7 g
cholesterol: 77.9 mg
fat: 27.4 g
fiber: 3.1 g
protein: 12.4 g
saturatedFat: 5.9 g
servingSize: -
sodium: 263.1 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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!

Recipe Yield

4 servings

Recipe Note

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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