Grilled Parsleyed Shrimp and Vegetables

• 3 lbs fresh unpeeled jumbo shrimp
• 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 garlic clove, pressed
• 1 (16 ounce) bottle olive oil and vinegar dressing
• fresh flat leaf parsley sprig

1. Peel shrimp, leaving tails on; devein, if desired.
2. Squeeze lemon juice from lemon halves to measure 1/4 cup; set juice aside.
3. reserve and chill lemon halves for later use.
4. Grill shrimp, covered with grill lid, over medium-high heat (350F to 400F) 2 to 3 minutes on each side or until shrimp turn pink.
5. Place in a large bowl.
6. Cut each pepper into 4 large pieces; cut each onion horizontally into 3 large slices.
7. Grill vegetables, covered with grill lid, over medium-high heat, 5 to 7 minutes on each side or until bell peppers look blistered and onions are crisp-tender, cut into 2-inch pieces.
8. Add grilled vegetables, chopped parsley, and garlic to shrimp in bowl.Pour vinaigrette and lemon juice over mixture, stir to coat and combine.Cover and chill 8 hours or overnight.
9. Arrange reserved lemon halves in a deep serving bowl (these act as a strainer).
10. Spoon marinated shrimp and vegetable mixture over top of lemon halves.
11. Garnish.

shrimp, lemons, yellow bell peppers, green bell peppers, red onions, parsley, garlic, olive oil, flat leaf parsley

Taken from www.food.com/recipe/grilled-parsleyed-shrimp-and-vegetables-183883 (may not work)