Shrimp Kabobs

Shrimp Kabobs

1 cup Italian salad dressing, divided 2 pounds uncooked jumbo shrimp, peeled and deveined 2 large onions 16 large fresh mushrooms 2 large green peppers, cut into 1 1/2 inch pieces 16 cherry tomatoes

In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. But each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally. Drain bags and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetable. Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp turn pink. Makes 8 servings Source: Sharon Aweau

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 * Catsrecipes Y-Group