• 1 pound peeled cooked large shrimp, tail left on
• 1 pint cherry tomatoes, halved if large
• 1 zucchini, cut into chunks
• 1 cup bottled creamy Caesar salad dressing

Method

Skewer shrimp, tomatoes, and bell pepper or zucchini on grill skewers, alternating between the 3 items.  Place prepared skewers in a shallow dish and brush with the Italian salad dressing.  Refrigerate 30-45 minutes. 

Heat grill to medium heat.  Remove skewers from pan and place on grill for 4-5 minutes until just heated.  Serve.  

Serves 4.

Contributor:  Edrie O'Brien

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