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Grilled Seasoned Shrimp

A marinade using balsamic vinegar, lemon juice and Italian dressing boosts the flavor of these tender shrimp. Diane Harrison of Mechanicsburg, Pennsylvania serves the delightful bites chilled.
  • Total Time
    Prep: 10 min. Grill: 5 min. + chilling
  • Makes
    4 servings


  • 1-1/2 pounds uncooked large shrimp
  • 1 small red onion, sliced and separated into rings
  • 1/4 cup Italian salad dressing
  • 2 green onions, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • Salt and coarsely ground pepper to taste, optional


  • 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.
Nutrition Facts
3 each: 267 calories, 10g fat (2g saturated fat), 259mg cholesterol, 470mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 fruit.

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