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.
Robin you are an amazing person. How you can do it day after day truly amazes me. But then I would expect it of someone from Iowa. Keep up the good work hun.
Robin you are an amazing person. How you can do it day after day truly amazes me. But then I would expect it of someone from Iowa. Keep up the good work hun.
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