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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A marinade using balsamic vinegar, lemon juice and Italian dressing boosts the flavor of these tender shrimp. Diane Harrison of Mechanicsburg, Pennsylvania serves the delightful bites chilled. Ingredients:
1-1/2 pounds uncooked large shrimp |
1 small red onion, sliced and separated into rings |
1/4 cup italian salad dressing |
2 green onions, chopped |
2 tablespoons lemon juice |
2 tablespoons balsamic vinegar |
2 tablespoons olive oil |
3 garlic cloves, minced |
salt and coarsely ground pepper to taste, optional |
Directions:
1. Peel and devein shrimp, leaving tails intact if desired. Coat a grill rack with cooking spray before starting the grill.
2. Grill shrimp, covered, over indirect medium heat for 2-3 minutes on each side or until shrimp turn pink. Cool; cover and refrigerate until chilled.
3. In a large resealable plastic bag, combine the remaining ingredients; add shrimp. Seal bag and turn to coat; refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 4 servings.
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