It's easier if you cook the halibut with the skin on. When it's done, the fish separates easily from the skin and you can discard it.

Grilled Shrimp Kabobs

Prep Time: 20 Minutes Start to Finish: 50 Minutes Servings: 4

Prep Time: 20 Minutes Start to Finish: 50 Minutes Servings: 4

1 lb uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed 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

1. Place shrimp and dressing in shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag. Cover dish or seal bag and refrigerate 30 minutes.

2. Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Thread shrimp, onion, bell pepper, tomatoes and mushrooms alternately on each of four 15-inch metal skewers, leaving %-inch space between each piece.

3. 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.

Nutrition Information Per Serving:

1 SERVING: Calories 140 (Calories from Fat 15): Total Fat 1,5g (Saturated Fat Og; Trans Fa! Og): Cholesterol 160mg: Sodium 680mg: Total Carbohydrate 12g (Dietary Fiber 2g; Sugars 8g); Protein 20g % Dally Value: Vitamin A 20%: Vitamin C 30%: Calcium 6%: Iron 20% Exchanges: 'A Other Carbohydrate. 1 Vegetable. 2 'A Very Lean Meal

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