- 1 c. Italian salad dressing, divided
- 2 lb. uncooked jumbo shrimp
- 2 lg. onions
- 16 cherry tomatoes
- 2 lg. green peppers, cut into 1 1/2" pieces
- 16 lg. fresh mushrooms
In a large resealable bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into 8 wedges. In another plastic bag, combine the vegetables and the remaining salad dressing. Seal the bags, turning to coat. Refrigerate for 2 hours, turning occasionally. Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill kabobs, covered, over medium heat for 3 minutes on a side, or until shrimp turn pink. Yield: 8 servings.