1/2 lb raw deveined shrimp
1/2 pint cherry tomato plants
2 medium red onions, quartered
1 bell pepper, decline in 1 " squares
1/4 lb. white-colored boiling onions, peeled
1/4 cup Italian dressing or teriyaki sauce (marinade)
bbq sauce or additional dressing for basting
8 wooden or metal skewers
Wash, peel and cut vegetables into 1-inch chunks.
Inside a ziploc bag, marinate shrimp and cut vegetables in refrigerator for an hour in Italian dressing. vinaigrette or teriyaki sauce. Turn several occasions. Discard marinade.
If using wooden skewers, soak them in water half an hour ahead of time. If using metal skewers, brush with oil or spray with non-stick spray.
Preheat grill for ten minutes on medium-high temperature setting. Before it gets hotter, brush grill grates well with vegetable oil (or make use of a paper towel drizzled with oil).
Thread shrimp and vegetables alternately onto skewers. It will help, when barbecuing shrimp, to put two skewers together side-by-side and thread the shrimp onto two skewers at the same time. This prevents shrimp steady around the skewer.
Grill kabobs, for 4-7 minutes, brushing frequently with barbecue sauce or Italian dressing.
Serve over baby vegetables or steamed grain.
Posted by: CM