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
TOTAL TIME: Prep: 35 min. + marinating Grill: 10 min.
MAKES: 8 servings
In a large
resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut
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.
discard marinade. On eight 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.Yield: 8 servings.