1 cup Italian dressing
2 lbs. jumbo shrimp, peeled and deveined
2 large onions
16 fresh mushrooms
2 green peppers
16 cherry tomatoes
In a large resealable bag combine ½ cup Italian dressing and shrimp. Cut each onion into 8 wedges. In another bag combine veggies and remaining Italian dressing. Seal bags; turn to coat. Refrigerate for at least 2 hours, turning occasionally. Drain and discard marinade. On 8 skewers, thread the shrimp and veggies. Grill the kabobs on medium heat, turning on each side until the shrimp turns pink.
Recipe courtesy of Amy Stoll, Montgomery, Indiana