This shish kabob recipe is the best of both worlds because of the shrimp and steak I used.
If necessary, peel the shrimp and rinse well. Trim the steaks of all visible fat. Cut into long thin strips about 3 inches long.
Cut the pepper in chunks that are no larger than 2 inches diameter. Clean the mushrooms. Trim and peel the onions.
Put all the above ingredients in a large bowl along with 1/4 cup dressing, salt, pepper and Tony's. Mix well.
Start to skewer the ingredients in any order you prefer. You will probably start to run out of some of the ingredients and will have to use the remaining ingredients on a few skewers. Set aside while you start on the rice. (It is better if you have someone make the rice and another person to start the grilling process.)
To make the rice, melt the butter in a large skillet and add the celery, onion and red pepper along with the rice in the box to begin the browning process. Saute for 5-10 minutes until the vegetables are tender and the rice is well browned. Add the water listed on the box along with the seasoning packet that came with the box. Bring to a boil, reduce heat and simmer, covered, for about 15 minutes stirring often. Spread onto a serving platter and sprinkle with the sliced almonds.
Cook the shish kabobs on a preheated grill for 15-20 minutes at 300-325 degrees, turning over when half-way done. Using 1/4 cup of the Italian dressing and a basting brush, baste the shish kabobs as needed with the dressing during the cooking process.
Serve the shish kabobs over the bed of rice pilaf on a serving platter.