Ingredients
- 1 cup Italian salad dressing, divided
- 2 pounds uncooked jumbo shrimp, peeled and de-veined
- 2 large onions
- 16 large fresh mushrooms
- 2 large green peppers, cut into 1½ inch pieces
- 16 cherry tomatoes
Make it step by step
- In a large resealable plastic bag, combine ½ 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.
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.