INGREDIENTS
1 1/2 lbs uncooked large shrimp
1 small red onion, sliced and separated into rings
1/4 cup prepared Italian salad dressing
2 green onions, chopped
2 TBS lemon juice
2 TBS balsamic vinegar
2 TBS olive oil
3 garlic cloves, minced
Salt and pepper to taste
DIRECTIONS
Peel and de-vein shrimp, leaving tails intact if desired.
Coat a grill with nonstick cooking spray before starting the grill.
Grill shrimp, covered, over indirect medium heat for 2 to 3 minutes on each side or until shrimp turn pink. Cool, cover and refrigerate til chilled.
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.
Serves 4
