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Shrimp Kabobs

By: Sharon Aweau

"'Marinating the shrimp in Italian dressing adds wonderful flavor to these colorful kabobs,' says Sharon Aweau of Kapolei, Hawaii."

Rate/Review | Read Reviews (30)

Prep Time:
35 Min

Cook Time:
10 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 cup Italian salad dressing, divided
2 pounds jumbo shrimp, peeled and deveined
2 large onions
16 large fresh mushrooms
2 large green peppers, cut into 1 1/2 inch pieces
16 cherry tomatoes

Directions

In a large resealable plastic bag, combine 1/2 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 and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp turn pink.

Footnotes

Nutritional Analysis: 1 kabob (prepared with fat-free dressing) equals 150 calories, 2 g fat (trace saturated fat), 169 mg cholesterol, 630 mg sodium, 13 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 very lean meat, 2 vegetable.