Ingredients
1 bottle (8oz.) Italian salad dressing
1 cup honey
1/2 tsp. minced garlic
2 pounds uncooked medium shrimp, peeled and deveined
In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 min. Cover and refrigerate reserved marinade for basting.
Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill, uncovered, over medium heat or broil 4 in. from the heat for 1 to 1-1/2 min. on each side. Baste with reserved marinade. Grill or broil 3-4minuteslonger or until shrimp turn pink, turning and basting frequently.
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