Shrimp Kabobs

For Fathers Day on Sarah's side, we decided to grill out these Shrimp Kabobs !

INGREDIENTS
- 1 cup Italian salad dressing, divided
- 2 pounds jumbo shrimp, peeled and deveined
- 2 large onions
- 16 large fresh mushrooms (optional)
- 2 large green peppers, cut into 1 1/2 inch pieces
- 16 cherry tomatoes

DIRECTIONS
1. 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.
2. 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.

These are the actual kabobs that we made pictured to the right:

(We didn't use the mushrooms, but replaced with zucchini!)

Nutrition Note: These are only about 150 calories per skewer!