Grilled Parsleyed Shrimp And Vegetables

• 3 pounds unpeeled jumbo fresh shrimp (16 to 20 count per pound)
• 2 lemons, halved
• 2 large yellow bell peppers
• 2 large green bell peppers
• 2 large red onions
• 1 cup chopped fresh flat-leaf parsley
• 1 clove garlic, pressed
• 1 (16-ounce) bottle olive oil-and-vinegar dressing
• Garnish: fresh flat-leaf parsley sprigs

1. Peel shrimp, leaving tails on; devein, if desired.
2. Squeeze juice from lemon halves to measure 1/4 cup; set juice aside. Reserve and chill lemon halves for later use.
3. Grill shrimp, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 2 to 3 minutes on each side or until shrimp turn pink. Place in a large bowl.
4. Cut each pepper into 4 large pieces; cut each onion horizontally into 3 large slices.
5. Grill vegetables, covered with a grill lid, over medium-high heat (350u0b0 to 400u0b0) 5 to 7 minutes on each side or until bell peppers look blistered and onions are crisp-tender; cut into 2-inch pieces. Add grilled vegetables, chopped parsley, and garlic to shrimp in bowl. Pour vinaigrette and lemon juice over mixture, and stir to coat and combine. Cover and chill 8 hours or overnight.
6. Arrange reserved lemon halves in bottom of a deep serving bowl. Spoon marinated shrimp and vegetable mixture over top of lemon halves. Garnish, if desired.
7. Note: For testing purposes only, we used Newman's Own Olive Oil & Vinegar dressing.

unpeeled jumbo fresh shrimp, lemons, yellow bell peppers, green bell peppers, red onions, parsley, clove garlic, olive oil, parsley

Taken from www.myrecipes.com/recipe/grilled-parsleyed-shrimp-vegetables (may not work)