Source: Jan Taylor
1 pound uncooked peeled deveined 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
Place shrimp and dressing in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Cover dish or seal bag and refrigerate 30 minutes.
Heat coals or gas grill for direct heat. Remove shrimp from marinade; reserve marinade. Thread shrimp, onion, bell pepper, tomatoes and mushrooms alternately on each of eight 8-inch or four 15-inch metal skewers, leaving space between each piece.
Grill kabobs uncovered 4 to 6 inches form medium heat 6 to 8 minutes, turning frequently and brushing several times with marinade, until shrimp are pink and firm. Discard any remaining marinade.
Makes 4 servings.
ENJOY!