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|EVERY FEW MINUTES|
|GRILLED SHRIMP KABOBS|
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.
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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