Roasted Tomato, Grilled Corn, and Shrimp Salad

Marie's® Roasted Tomato with Parmesan & Basil Vinaigrette makes for a delicious marinade for the shrimp in this grilled corn and zucchini salad.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 347 Calories

Ingredients

• 3 tablespoons olive oil
• ¼ cup crumbled feta cheese
• 1 zucchini, sliced
• ½ cup cherry tomatoes, halved
• Basil leaves for garnish
• 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
• ¼ cup red onion, diced

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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!