Ingredients
1 cup Italian salad dressing, divided2 pounds uncooked jumbo shrimp, peeled and deveined2 large onions16 large fresh mushrooms2 large green peppers, cut into 1-1/2-inch pieces16 cherry tomatoes
Preparation
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 or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.
