Grilled Parsleyed Shrimp And Vegetables

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Southern Living


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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

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