These grilled shrimp kabobs make a colorful addition to any barbecue platter. Using Italian salad dressing as the marinade is a brilliant way to add flavor without any extra prep!
Instructions
1
Marinate the shrimp and vegetables
2
In a shallow dish, combine 1/2 cup salad dressing and the shrimp. In another shallow dish, combine the vegetables and the remaining 1/2 cup dressing. Cover and refrigerate for two hours, stirring occasionally. Editor’s Tip: We recommend peeling shrimp before marinating them. They’ll pick up more flavor without the shells. If you're starting with unpeeled shrimp, learn how to peel and devein shrimp.
3
Thread the skewers
4
Drain and discard the marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Editor's Tip: Soak wooden skewers before threading the shrimp and vegetables. Soaking wooden skewers in water for about 30 minutes helps prevent them from burning on the hot grill.
5
Grill the shrimp kabobs
6
Grill the kabobs, covered, over medium heat for six minutes or until the shrimp turn pink, turning occasionally. To cook the kabobs inside, broil the kabobs 4 inches from the heat for six minutes or until the shrimp turn pink, turning occasionally. Editor’s Tip: After preheating the grill, clean your grill grates with a wire brush to remove any caked-on grease or debris. A clean grill is the best way to prevent the shrimp from sticking.
