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Grilled Shrimp & Pineapple Kabobs
Ingredients
| * | 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.