1 cup Italian dressing

2 lbs. jumbo shrimp, peeled and deveined

2 large onions

16 fresh mushrooms

2 green peppers

16 cherry tomatoes

In a large resealable bag combine ½ cup Italian dressing and shrimp. Cut each onion into 8 wedges. In another bag combine veggies and remaining Italian dressing. Seal bags; turn to coat. Refrigerate for at least 2 hours, turning occasionally. Drain and discard marinade. On 8 skewers, thread the shrimp and veggies. Grill the kabobs on medium heat, turning on each side until the shrimp turns pink.

Recipe courtesy of Amy Stoll, Montgomery, Indiana