Robin Diamond Post Medal for All Time! 5,887 Posts
July 12, 2007
Ingredients
1 1/2 lb. uncooked large shrimp
1 small red onion, sliced and separated into rings
1/4 cup Italian salad dressing
2 green onions, chopped
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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 Diamond Post Medal for All Time! 5,887 Posts
March 28, 2008
Peel and clean shrimp. Combine all other ingredients. Add peeled shrimp to sauce and let stand 15 minutes. Grill shrimp over hot coals, basting with sauce. Be careful not to overgrill!
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated.
