Creamy Chicken Breasts

Directions
1 In a large glass dish, mix together the creamy salad
   dressing, Italian-style salad dressing and cayenne pepper. Add
   chicken breasts and toss to coat. Cover and refrigerate.
   Marinate for 1 to 2 hours.
2 Preheat an outdoor grill for high heat, and lightly oil grate.
3 Remove chicken breasts from marinade, and grill for 6
   to 8 minutes each side, until no longer pink and juices
   run clear.

Fajitas-Kabobs

1 1/4 pounds boneless beef top sirloin steak -- 1-inch thick

1/3 cup prepared Italian dressing

3 tablespoons fresh lime juice

2 medium green or red bell peppers -- quartered

2 medium onions -- 1/2-inch slices

Salt

8 medium four tortillas -- warmed

Prepared salsa

Soak eight 9-inch bamboo skewers in enough water to cover 10 minutes;
drain. Trim fat from beef steak. Cut steak crosswise into 1/2-inch thick strips. 
Thread an equal amount of beef, weaving back and forth, onto each skewer. 
In small bowl, combine dressing and lime juice, mixing well; brush onto beef, 
peppers and onions. Place vegetables on grid over  medium, ash-covered 
coals;  grill peppers, uncovered, 12 to 15 minutes and onions 15 to 20 
minutes or until tender, turning both once. Approximately 10 minutes before 
vegetables are done, move vegetables to outer edge of grid. Place beef in 
center of grid; grill 8 to 10 minutes for medium rare to  medium doneness, 
turning once. Season beef with salt, as desired; remove beef from skewers. 
Serve beef and vegetables in tortillas with salsa.

2 Tablespoons olive oil

1 1/2 Teaspoons cracked black pepper

2 garlic cloves -- pressed

1/2  Teaspoon salt and thyme

4  beef fillet or strip loin steaks (cut 1 1/2 inches thick)
4  Medium potatoes - sliced 1/4" thick rounds

4  lime wedges

Combine oil, pepper, garlic and thyme. Brush over steaks to coat both sides.

Brush potato slices with additional oil; season to taste with salt and pepper.

Lightly oil grid. Place steaks in center of grill, with potatoes around edges.

Cook, covered, over medium-hot briquettes about 5-6 minutes on each side
for medium-rare steaks, or to desired doneness.  Potatoes should be cooked 
5-6 minutes per side, or until golden brown and tender. Serve wedges of 
lime to squeeze over steaks. 

Honey Grilled Shrimp with Vegetables

1/2 teaspoon garlic powder
1/4 tablespoon ground black pepper
1 cup Worcestershire sauce
2 tablespoons dry white wine
2 tablespoons Italian-style
   salad dressing
1 pound large shrimp, peeled
   and de-veined with tails attached
1/4 cup honey
1/4 cup butter, melted
2 tablespoons Worcestershire sauce

Directions
1 Combine garlic powder, black pepper, 1 cup
   Worcestershire sauce, wine, and salad dressing. Place shrimp in a
   glass or plastic container, cover with sauce and let
   marinate 1 hour. ( if using vegetables marinate with shrimp)
2 Mix together honey, melted butter and 2 tablespoons
   Worcestershire sauce.
3 Place shrimp on skewers and cook on a hot grill until
   firm, about 5 minutes. Brush the shrimp with the
   honey/butter mixture as they cook. 

Alternate onions, peppers, and mushrooms on skewers between shrimp.  Marinate vegetables with the shrimp.  If you use wooden skewers, soak for two hours before grilling.