Description Edit

Contributed by Catsrecipes Y-Group

  • Makes 8 servings
  • Source: Sharon Aweau

Ingredients Edit

Directions Edit

  1. In a large resealable plastic bag, combine ½ cup salad dressing and shrimp.
  2. Cut each onion into eight wedges.
  3. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.
  4. Drain bags and discard marinade.
  5. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetable.
  6. Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp turn pink.

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