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1/2 lb raw deveined shrimp
1/2 pint cherry tomatoes
2 medium red onions, quartered
1 bell pepper, cut in 1 inch squares
1/4 lb. white 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.

In a ziploc bag, marinate shrimp and cut vegetables in refrigerator for 60 minutes in Italian dressing, vinaigrette or teriyaki sauce. Turn several times. Discard marinade.

If using wooden skewers, soak them in water 30 minutes in advance. I using metal skewers, brush with oil or spray with non-stick spray.

Preheat grill for 10 minutes on medium-high heat setting. Before it heats up, brush grill grates well with vegetable oil (or use a paper towel dipped in oil).

Thread shrimp and vegetables alternately onto skewers. It helps, when barbecuing shrimp, to place two skewers together side-by-side and thread the shrimp onto two skewers at once. This keeps shrimp steady on the skewer.

Grill kabobs, for 4-7 minutes, brushing often with barbecue sauce or Italian dressing.

Serve over baby greens or steamed rice.

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