Shrimp and Onion Kebabs

• 16 pearl onions (about 1 inch in diameter)
• 1 1/4 cupsherb-garlic marinade
• 24 jumbo shrimp (about 1 1/2 pounds)
• 8 10-inch wooden skewers

1. In a large saucepan of boiling water boil onions until tender, 3 to 4 minutes, and drain in a colander.
2. When onions are just cool enough to handle, peel, leaving root ends intact.
3. While onions are still warm, in a bowl stir together with 1/4 cup marinade.
4. Marinate onions, covered and chilled, stirring occasionally, 1 day.
5. If desired, shell shrimp (see note, above).
6. In a large heavy-duty sealable plastic bag combine shrimp with 3/4 cup marinade and seal bag, pressing out excess air.
7. Marinate shrimp, chilled, at least 1 hour and up to 4.
8. Prepare grill.
9. Soak skewers in warm water 30 minutes.
10. Drain shrimp, discarding marinade.
11. In a sieve set over a bowl drain onions and reserve marinade for basting.
12. Thread 3 shrimp and 2 onions, alternating shrimp with onions, onto skewers.
13. Kebabs may be assembled 1 hour ahead and chilled, covered.
14. Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, until just cooked through, about 3 minutes on each side.
15. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 2 1/2 minutes on each side.)
16. Drizzle kebabs with remaining 1/4 cup marinade.

pearl onions, cupsherbgarlic, jumbo shrimp, wooden skewers

Taken from www.epicurious.com/recipes/food/views/shrimp-and-onion-kebabs-15218 (may not work)