Ingredients
1/2 cup Italian salad dressing1 tablespoon minced fresh parsley1 teaspoon dried basil2 medium yellow squash, cut into 1-inch pieces8 cherry tomatoes1 medium green pepper, cut into 1-inch chunks8 medium fresh mushrooms, optional1 pound uncooked medium shrimp, peeled and deveined2 cups hot cooked rice
Preparation
In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers.
Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice.
