Ingredients
1
lb uncooked deveined peeled large shrimp, thawed if frozen
1
cup fat-free Italian dressing
1
medium red onion, cut into 8 pieces
1
medium bell pepper, cut into 8 pieces
16
medium cherry tomatoes
16
small whole mushrooms
Preparation
In shallow glass or plastic dish or resealable freezer plastic bag, place shrimp and dressing. Cover dish or seal bag; refrigerate 30 minutes.
Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Thread shrimp, onion, bell pepper, tomatoes and mushrooms alternately on each of 4 (15-inch) metal skewers, leaving 1/4-inch space between each piece.
Place kabobs on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning frequently and brushing several times with marinade, until shrimp are pink. Discard any remaining marinade.
