Grilled Italian Shrimp
Yield
4 servingsPrep
15 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
salad dressing mix, italian
|
* |
| ⅓ | cup |
olive oil, extra-virgin
|
|
| ¼ | cup |
balsamic vinegar
|
|
| 1 | pound |
shrimp
medium, cleaned |
|
| ½ | pound |
salami
hard, cut into 1/4 inch cubes |
|
| ½ | pound |
mozzarella cheese
fresh, thinly sliced |
|
| 2 | tablespoons |
basil
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
salad dressing mix, italian
|
* |
| 79 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
balsamic vinegar
|
|
| 453.6 | g |
shrimp
medium, cleaned |
|
| 226.8 | g |
salami
hard, cut into 1/4 inch cubes |
|
| 226.8 | g |
mozzarella cheese
fresh, thinly sliced |
|
| 3E+1 | ml |
basil
fresh, chopped |
|
Directions
Mix salad dressing mix, oil and vinegar in cruet or small bowl as directed on envelope.
Thread shrimp and salami onto 4 skewers.
Place kabobs on greases grill over medium hot coals.
Grill 3 to 4 minutes on each side or until shrimp turn pink.
Remove from skewers.
Arrange cheese slices on platter, top with shrimp and salami.
Drizzle with dressing mixture; sprinkle with basil.
Serve with bread, if desired.
