Combine the salad dressing, apple cider vinegar, honey and garlic powder in a small mixing bowl. Set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag and add thawed shrimp. Seal bag, and refrigerate several hours or overnight to marinate. Refrigerate reserved marinade for basting. When ready to cook, drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat for 2-3 minutes on each side. Baste with reserved marinade. Serve on a bed of brown rice and enjoy!
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Thanks to manifest from St. Louis, MO for submitting this recipe.