These grilled shrimp kabobs make a colorful addition to any barbecue platter. Using Italian salad dressing as the marinade is a brilliant way to add flavor without any extra prep!
Ingredients
1 cup italian salad dressing, divided
1-1/2 pounds uncooked shrimp (16-20 per pound), peeled and deveined
2 large onions, cut into 8 wedges each
16 large fresh mushrooms
2 large green peppers, cut into 1-1/2-inch pieces
16 cherry tomatoes
Directions
In a shallow dish, combine 1/2 cup salad dressing and shrimp. In another shallow dish, combine vegetables and remaining 1/2 cup dressing. Cover and refrigerate for 2 hours, stirring occasionally.
Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.
