Ingredients
- 1 1/2 lb. uncooked large shrimp
- 1 small red onion, sliced and separated into rings
- 1/4 cup Italian salad dressing
- 2 green onions, chopped
- 2 Tbsp. lemon juice
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. olive oil
- 3 garlic cloves, minced
- salt and pepper, to taste, opt.
Directions
Peel and devein shrimp leaving tails intact, if desired. Coat a grill rack with nonstick cooking spray before starting grill. Grill shrimp, covered, over indirect medium heat for 2-3 minutes on each side or until shrimp turns pink. Cool; cover and refrigerate until 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.
By Robin from Washington, IA
