Shrimp skewers with garlic dressing

Ingredients:

• 450 g large shrimp (about 40 pcs.), peeled and deveined, remove tails
• 1 cup garlic salad dressing
• 2 teaspoons lemon juice
• 1 teaspoon Italian seasoning
• Rapeseed oil, for grilling
• 150 g of arugula
• 2 plum tomatoes, diced
• 1 lemon, cut into wedges
• Special equipment: bamboo skewers 20 cm – 25 cm long, soak in water for 30 minutes.

Preparation:

1. Thread the shrimp onto skewers in two places – at the neck and at the tail. If you compare the shrimp to a "C" shape, the skewers should pass through the top and bottom of the "C." Each skewer should hold 5 shrimp. Place the skewers in a baking dish (23 cm x 33 cm), lightly salt and pepper.
2. In a medium bowl, combine garlic dressing, lemon juice, and Italian seasoning. Pour off about 3 tablespoons of the mixture. Pour the remaining dressing over the shrimp and brush it on evenly. Refrigerate for 5 minutes, or up to 30 minutes.
3. Preheat a grill or grill pan to medium-high heat.
4. Wipe the grill grate with an oiled paper towel. Place the shrimp skewers on the grate and close the grill. Grill until the shrimp are opaque and cooked through, about 3 minutes per side.
5. While the shrimp are grilling, combine the arugula and tomatoes in a large bowl. Drizzle with the reserved dressing, season with salt and pepper, and toss to combine. Divide among 4 plates. Place 2 shrimp skewers on each plate. Serve with a lemon wedge.