This ranch mix and oil coating allows grilling perfection. Cook the potatoes skewers first and longer and then your shrimp and tomatoes. This is a complete and tasty meal for those who love to grill.
16 ounces shelled, de-headed shrimp
3 tablespoons olive oil
1 1 ounce package ranch dressing mix
12 ounces red potatoes, cut into small chunks
24 grape tomatoes
2 large red onions cut into chunks
20 bamboo skewers
In a large bowl mix the dressing mix and oil.
Toss the potatoes, tomatoes and shrimp well.
Do not toss the onion chunks (they will all fall apart).
Prepare 8 potato skewers alternating potatoes and onions.
Prepare 12 shrimp skewers dividing the shrimp and tomatoes.
Heat the grill to medium-low.
Cook the potato skewers on tin-foil, turning, until potatoes are cooked.
Lower the heat to low and cook the shrimp skewers about 10 minutes, turning, until the shrimp are cooked.
Serves 4
16 ounces shelled, de-headed shrimp
3 tablespoons olive oil
1 1 ounce package ranch dressing mix
12 ounces red potatoes, cut into small chunks
24 grape tomatoes
2 large red onions cut into chunks
20 bamboo skewers
In a large bowl mix the dressing mix and oil.
Toss the potatoes, tomatoes and shrimp well.
Do not toss the onion chunks (they will all fall apart).
Prepare 8 potato skewers alternating potatoes and onions.
Prepare 12 shrimp skewers dividing the shrimp and tomatoes.
Heat the grill to medium-low.
Cook the potato skewers on tin-foil, turning, until potatoes are cooked.
Lower the heat to low and cook the shrimp skewers about 10 minutes, turning, until the shrimp are cooked.
Serves 4
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