Grilled Shrimp & Tomato Salad

• 1/2 cup lemon juice
• 1/2 cup lime juice
• 3 pounds uncooked jumbo shrimp, peeled and deveined
• 24 cherry tomatoes
• 1/2 cup chili sauce
• 2 teaspoons canola oil
• 1 teaspoon red wine vinegar
• 3 medium ripe avocados, peeled and sliced
• Minced fresh parsley, optional

1. In a large resealable plastic bag, combine lemon and lime juices. Add shrimp; seal bag and turn to coat. Refrigerate 30 minutes.
2. Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 8-10 minutes or until shrimp turn pink, turning occasionally and basting frequently with chili sauce.
3. In a small bowl, combine oil and vinegar. Arrange avocados on a large platter; top with shrimp and tomatoes. If desired, sprinkle with parsley. Drizzle with oil mixture.

lemon juice, lime juice, jumbo shrimp, tomatoes, chili sauce, canola oil, red wine vinegar, avocados, fresh parsley

Taken from www.tasteofhome.com/recipes/grilled-shrimp-tomato-salad/ (may not work)