Ingredients
1-1/2 pounds uncooked large shrimp1 small red onion, sliced and separated into rings1/4 cup Italian salad dressing2 green onions, chopped2 tablespoons lemon juice2 tablespoons balsamic vinegar2 tablespoons olive oil3 garlic cloves, mincedSalt and coarsely ground pepper to taste, optional
Preparation
Peel and devein shrimp, leaving tails intact if desired. Coat a grill rack with cooking spray before starting the grill.
Grill shrimp, covered, over indirect medium heat for 2-3 minutes on each side or until shrimp turn 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.
