Mexican Shrimp Salad

Directions

• In a large resealable plastic bag, combine the first nine ingredients; add shrimp. Seal bag and turn to coat. Cover and refrigerate for 30 minutes.
• Thread shrimp onto four metal or soaked wooden skewers; discard onion mixture. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
• Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink.
• Divide lettuce among four plates; top with shrimp. Serve immediately with dressing.