Shelly's Recipe

SHRIMP AND VEGGIE KABOBS

Category: Kabobs/Kebobs/Skewers

1 cup prepared Italian salad dressing
1/4 cup vegetable or Canola oil (can use olive oil)
4 garlic cloves, minced (or use as much garlic as you like)
2 lbs jumbo fresh shrimp, peeled and deveined
2 large onions, cut into 8 wedges
15-20 cherry tomatoes
15-20 medium to large fresh button mushrooms (leave whole, do not slice)
1 large green bell pepper, seed and sliced to about 1 1/2-inch pieces
1 large red bell pepper, seeded and sliced to about 1 1/2-inch pieces (or use two green or red)

Prepare 2 large resealable bags.

In a bowl whisk the salad dressing with oil and garlic.

In one bag place the shrimp with half of the marinade; seal bag and turn to coat.

In the other bag place the vegetables and remaining marinade; seal bag and turn to coat.

Refrigerate the shrimp bag no longer that 2 1/2 hours, turning a few times during chilling (a longer that stated time). Remove the shrimp and veggies from the bag and discard the marinade.

Alternately thread the veggies and shrimp on the skewers. Grill covered over medium heat for about 3-4 minutes on each side or until the shrimp turns pink. Serves 6-8