• 30-36 fresh jumbo shrimp, peeled, deveined, with tails left on
• 1 C. Italian salad dressing
• 2 Tbs. fresh lemon juice
• Fresh pineapple slices, cut in 1-inch cubes

Place shrimp in a large plastic zip-lock bag. Add Italian dressing and lemon juice and seal tight. Shake the bag to coat the shrimp. Alternately, combine dressing and lemon juice in a shallow bowl, add shrimp and toss to coat. Marinate in refrigerator 2-4 hours, mixing occasionally. Soak wooden skewers in water for 30 minutes. Spray grill rack with non-stick spray to prevent sticking. Place shrimp and pineapple alternately on the skewers. Grill 3-4 minutes on each side or until shrimp is pink and cooked through.