Shrimp Kabobs with Homemade Zesty Italian Dressing

For the Italian Dressing (makes 1 ½ cup-worth)

• 1 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1/3 cup white wine vinegar
• 1 tsp raw honey
• ½ tsp dried basil
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp dried thyme
• ¼ tsp black pepper
• 1 tsp salt
• ¼ tsp red pepper flakes

For the Kabobs

• 1 lb raw shrimp (peeled & deveined)
• 3-4 zucchini, cut into 1”-thick circles
• 2 bell peppers, cut into 4ths (you want the pieces to be large enough not to fall through the grates)
• 1 ½ cups of Italian dressing

To make the Italian dressing

1. Place ingredients in a close-able container and shake well to combine.

To make the kabobs

1. Remove tails from shrimp and then rinse shrimp under cold water. Place in a large sealable container or ziplock bag.
2. Wash and cut vegetables. Place in container with shrimp. Pour Italian dressing over shrimp and vegetables and cover with lid. Shake well and then place in fridge for 30 minutes up to overnight.
3. Thread shrimp and vegetables (optional to alternate) on skewers.
4. Heat grill on high setting. Allow to preheat for about 10 minutes. Carefully place skewers and peppers directly on the grate. Turn after about 2 minutes, or until the face-side down turns orange. Cook on other side for another 2 minutes, or until cooked through.

Hint: watch shrimp carefully as they can go from cooked to over-cooked quickly. Remove from heat, plate, and enjoy! Recommend serving with brown rice, farro, quinoa, or as a salad.

By The Healthy Toast

bon appetit