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Keep frozen shrimp on hand in your freezer so you can have a flavorful dinner, like these easy kabobs, any night of the week.
1 1/2 pounds large shrimp, peeled and deveined
1 cup Lawry's® Tuscan Sun Dried Tomato Marinade with Minced Garlic and Olive Oil , divided
1 large red bell pepper, cut into 1-inch pieces
1 medium yellow squash, sliced
1 medium zucchini, sliced
Place shrimp and vegetables in 2 separate large resealable plastic bags. Pour 1/2 of the marinade into each bag; turn to coat well.
Refrigerate 15 minutes. Remove shrimp and vegetables from marinade. Discard shrimp marinade; reserve vegetable marinade. Alternately thread shrimp and vegetables onto skewers.
Grill over medium heat 6 to 8 minutes or until shrimp turn pink, turning frequently and brushing with reserved vegetable marinade.
Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp and vegetables. This prevents them from burning when on the grill.
(Amount per serving)