Grilled Shrimp Kabobs

Grilled Shrimp Kabobs 1 pound uncooked deveined peeled large shrimp thawed if frozen 1 cup fat-free Italian dressing 1 medium red onion cut into 8 pieces 1 medium bell pepper cut into 8 pieces 16 medium cherry tomatoes 16 small whole mushrooms In shallow glass or plastic dish or resealable freezer plastic bag, place shrimp and dressing. Cover dish or seal bag; refrigerate 30 minutes. Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Thread shrimp, onion, bell pepper, tomatoes and mushrooms alternately on each of 4 (15-inch) metal skewers, leaving 1/4-inch space between each piece. Place kabobs on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning frequently and brushing several times with marinade, until shrimp are pink. Discard any remaining marinade.