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
*You may substitute vegetables to your tasting.
1. In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges.
2. In another large resealable plastic bag, combine vegetables and remaining dressing. Seal bags; turn to coat. Refrigerate for two hours, turning occasionally.
3. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables.
4. Grill the kabobs, covered, over medium heat for three minutes on each side or until the shrimp turns pink.
Yields: 8 Servings
