Chef Morton's Shrimp
and Vegetable Kabobs

2 lbs peeled medium DelicaSea¨ Uncooked, Peeled and Cleaned, Tail on Shrimp
1 (8 oz) bottle Italian salad dressing
1/4 cup grated Parmesan cheese
1/4 cup water
1/2 teaspoon dried crushed red pepper
16 boiling onions
16 fresh medium mushrooms
4 small zucchini, cut into 1-inch pieces
2 large sweet red peppers cut into 1-inch slices
salt and freshly ground pepper

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

Parboil onions for 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 metal skewers. (If bamboo skewers are used, then soak skewers in water for one hour to prevent them from burning during cooking.)
Grill, uncovered, over medium heat 350 to 375 degrees 3-4 minutes on each side or until shrimp turn pink, turning and basting frequently with reserved marinade.

Yield: 4 servings