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Grilled Shrimp & Pineapple Kabobs
Makes 6 Appetizer Servings
*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
1Place 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.
2Soak wooden skewers in water for 30 minutes.
3Spray grill rack with non-stick spray to prevent sticking.
4Place shrimp and pineapple alternately on the skewers. Grill 3-4 minutes on each side or until shrimp is pink and cooked through.
  • Try Ken's Steak House Italian Dressing with Aged Romano for a really flavorful marinade.