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Ingredients
1 Cup Italian salad dressing, divided
2 Pounds jumbo shrimp, peeled & deveined
2 Large onions
16 Large fresh mushrooms
2 Large green peppers, cut into 1 1/2" pieces
16 Cherry tomatoes
Instructions
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 for 3 minutes on each side or until shrimp turn pink.