Instructions: Peel shrimp, leaving tails intact; devein, if desired.

Combine salad dressing and next 3 ingredients in a large shallow dish; add shrimp, stirring gently to coat. Cover shrimp, and marinate in refrigerator 3 to 4 hours, stirring occasionally.

Parboil onions 5 minutes; drain well, and set aside. Drain shrimp, reserving marinade. Bring marinade to a boil over high heat; remove from heat, and set aside.

Alternate shrimp and vegetables on eight 12-inch skewers. Grill, uncovered, over medium-hot coals (350 400 degrees) 3 to 4 minutes on each side or until shrimp turn pink, turning and basting frequently with reserved marinade.

This recipe yields 4 servings.

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