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Grilled Seasoned Shrimp

By: Diane Harrison

"A marinade using balsamic vinegar, lemon juice and Italian dressing boosts the flavor of these tender shrimp. Diane Harrison of Mechanicsburg, Pennsylvania serves the delightful bites chilled."

Rate/Review | Read Reviews (9)

What to Drink?
	Sauvignon Blanc

Prep Time:
10 Min

Cook Time:
5 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 1/2 pounds large shrimp
1 small red onion, sliced and separated into rings
1/4 cup prepared Italian salad dressing
2 green onions, chopped
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
3 garlic cloves, minced
salt and coarsely ground pepper to taste

Directions

Peel and devein shrimp, leaving tails intact if desired. Coat a grill rack with nonstick cooking spray before starting the grill. Grill shrimp, covered, over indirect medium heat for 2-3 minutes on each side or until shrimp turn pink. Refrigerate until chilled.
In a large resealable plastic bag, combine the remaining ingredients; add shrimp. Seal bag and turn to coat; refrigerate for at least 2 hours. Serve with a slotted spoon.

Footnotes

Nutritional Analysis: One serving (3 large shrimp with fat-free salad dressing and without salt) equals 267 calories, 10 g fat (2 g saturated fat), 259 mg cholesterol, 470 mg sodium, 7 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4 very lean meat, 2 fat, 1/2 fruit.