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3/4 cup prepared Italian salad dressing
3/4 cup honey
1/4 teaspoon minced garlic
2 pounds uncooked medium shrimp, peeled and deveined
Mix Italian dressing, honey and garlic; Reserve 1/2 cup for basting.
Place shrimp in large resealable baggie. Add marinade, seal, coat and refrigerate for 30 minutes. Refrigerate reserved marinade for basting.
Drain shrimp & thread shrimp on eight metal (or wooden bbque skewers that have been soaked) .
Grill on Pam sprayed grill, over medium heat, 1-1/2 to 2 minutes on each side.)
Baste with reserved marinade.
Grill or broil 2-3 minutes longer or until shrimp turn pink and firm, turning and basting frequently.
Do not overcook!
(Cook's note: I use light or fat free Italian dressing when marinating. This can also be broiled or stir fried. Makes about 6-8 servings.
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