- 1 1/2 pounds large shrimp
- 1 small red onion, sliced and separated into rings
- 1/4 cup prepared 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
- Peel and devein shrimp, leaving tails intact if desired. Coat a grill rack with nonstick 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. 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.