Grilled Roasted Garlic Shrimp Skewers
1 pound large shrimp peeled, de-veined, tails removed, about 40 shrimp
1 cup of roasted garlic salad dressing
2 teaspoons of lemon juice
1 teaspoon Italian seasoning
Salt and fresh ground black pepper
1 package baby arugula 5 ounce
2 plum tomatoes diced
1 lemon cut into wedges
Thread the shrimp through skewer at two points, through neck and tail portion. If you compare the shape of the shrimp to the letter “C” the skewer should go through both the top and bottom section of the “C”. You should have five shrimp per skewer. Place into a 9x13 inch baking dish and seasoning with a bit of salt and pepper.
In a medium bowl combine the roasted garlic salad dressing, lemon juice and Italian seasoning. Reserve about 3 tablespoon of the salad dressing mixture. Pour the remaining dressing over the shrimp and using a brush make sure all the shrimp are completely coated with the dressing. Let sit in refrigerator for 5 minutes or up to 30 minutes.
Preheat a grill or grill pan over medium high heat.
Using a paper towel that has been soaked in canola oil brush the grill grates with oil.
Place shrimp skewers on grill and cover. Cook until opaque and cooked through about 3 minutes per side.
While shrimp are grilling combine the tomatoes and arugula in a large bowl. Pour the reserved dressing over the arugula, season with salt and pepper and toss to coat. Divide between four plates. Place two of the shrimp skewers on each plate. Serve with a lemon wedge on the side.