1-1/2 lbs. uncooked large shrimp (peeled and deveined; leave tails intact)
1 small red onion, sliced and separated into rings
1/4 c. prepared Italian Salad Dressing (I use Paul Newman’s, Wishbone or Kraft Organic)
2 Tbls. extra virgin olive oil
3 cloves garlic, minced
2 green onions, sliced
2 Tbls. fresh lemon juice
2 Tbls. good dark balsamic vinegar (18 yr or older)
grape or cherry tomatoes & parsley sprigs for garnish
salt and coarsely ground pepper to taste
Coat a grill basket or foil pan with nonstick cooking spray; add shrimp. Grill covered over indirect heat for 2-3 minutes on each side or until shrimp turn pink. Refrigerate until chilled.
In a large resealable plastic bag, combine the rest of the ingredients, including the red onion slices; add shrimp. Seal bag and turn to coat; refrigerate at least 2 hours (I recommend overnight for better flavor).
Pour out some of the liquid, put shrimp and onions on a serving platter.
Garnish with grape or cherry tomatoes and parsley springs.
Serve with a serving fork or slotted spoon.