Grilled Shrimp and Vegetables

Celebrate summer on the grill with this colorful grilled platter bursting with flavor.


  • 2 each zucchini, sliced lengthwise
  • 8 each mini peppers, stems removed
  • 1⁄2 each red onion, thickly sliced
  • 2 heads bok choy, outer leaves removed and sliced in thirds
  • 1 1⁄2 pounds large wild shrimp, peeled
  • 1 cup olive oil
  • 1⁄4 cup balsamic vinegar
  • 1 teaspoon oregano
  • 1 clove garlic, minced
  • 1⁄2 teaspoon dark brown sugar
  • sea salt, to taste
  • ground black pepper, to taste
  • 1⁄2 cup crumbled blue cheese


  • Heat grill to medium.
  • In a medium mixing bowl, whisk together 1 cup olive oil, balsamic vinegar, oregano, garlic, brown sugar, salt and pepper.
  • Place zucchini, peppers, red onion and bok choy on a sheet pan. Brush with half of the dressing.
  • Thread shrimp onto skewers and lightly brush with 1 tsp. olive oil. Grill vegetables until just cooked through, about 4 minutes per side. Leave onions on grill for 2 minutes more per side. Remove and set aside.
  • Grill shrimp about 2 minutes per side; until shrimp is opaque. Remove from skewers.
  • Plate grilled vegetables on a large platter; top with shrimp. Drizzle remaining dressing and top with crumbled blue cheese.