
Grilled Shrimp & Pineapple Kabobs
Makes 6 Appetizer ServingsIngredients
* | 30-36 fresh jumbo shrimp, peeled, deveined, with tails left on |
* | 1 cup Italian salad dressing |
* | 2 tbls. fresh lemon juice |
* | null Fresh pineapple slices, cut in 1-inch cubes |
Instructions
1 | Place shrimp in a large plastic zip-lock bag. Add Italian dressing and lemon juice and seal tight. Shake the bag to coat the shrimp. (Alternately, combine dressing and lemon juice in a shallow bowl, add shrimp and toss to coat.) Marinate in refrigerator for 1 hour, mixing occasionally. |
2 | Soak wooden skewers in water for 30 minutes. |
3 | Spray grill rack with non-stick spray to prevent sticking. |
4 | Place shrimp and pineapple alternately on the skewers. Grill 3-4 minutes on each side or until shrimp is pink and cooked through. |
Notes
- Try Ken's Steak House Italian Dressing with Aged Romano for a really flavorful marinade.