DRESSING:

1 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. granulated garlic or garlic powder
1/4 cup extra virgin olive oil (EVOO)
1/4 cup white wine vinegar
4 cloves garlic, minced
1 shallot, or 2 scallions minced (optional)
3 tbsp. dry white wine
1/2 tsp. dried or 1 tbsp. fresh basil
1/4 tsp. oregano

FOR THE SKEWERS:

1 lb. large shrimp, cleaned
Whole medium mushrooms
Sliced onion wedges
Cherry Tomatoes
Green/Red Bell Pepper or Jalapenos, cut into squares or chunks
Whole peeled garlic cloves or shallots

Combine ingredients for dressing (olive oil, vinegar, wine, etc.) and blend well. Save 1/4 cup of the dressing mixture.

Thread shrimp and vegetables (including garlic and shallots) onto skewers. Brush dressing onto kabobs. Marinate in refrigerator for 1 hour, turning occasionally to evenly coat all sides. Discard dressing.

Grill over medium-hot coals for about 4 minutes on each side or until shrimp turn pink, turning and brushing occasionally with reserved dressing mixture. Season to taste with salt and pepper and serve hot.

Submitted by: Belle