16 uncooked shrimp (26-30 per pound), peeled and deveined
1 medium red onion, cut into eight wedges
8 large fresh mushrooms, halved
8 grape tomatoes
Hot cooked rice, optional
1/4 cup grated Parmesan cheese
In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese.