1 pound (about 40) large shrimp, peeled, deveined, tails removed
1 cup roasted garlic salad dressing
1 teaspoon dried oregano
2 teaspoons lemon juice
1 (5-ounce) package baby arugula
2 plum tomatoes, diced
1 lemon, cut into wedges
Kosher salt, to taste
Black pepper, to taste
Soak eight 10-inch bamboo skewers in water for 30 minutes.
Thread shrimp onto the skewer through neck and tail portion. Use five shrimp per skewer. Place into a 9 × 13-inch baking dish and season with salt and pepper.
In a medium bowl, combine the roasted garlic salad dressing, oregano, and lemon juice. Reserve about 3 tablespoons of the salad dressing mixture. Pour the remaining dressing over the shrimp and, using a brush, make sure all the shrimp are completely coated with dressing. Let sit in refrigerator for 5 minutes.
Preheat a grill over medium-high heat.
Using a paper towel that has been soaked in canola oil, brush the grill grates with oil.
Place shrimp skewers on grill and cover. Cook until shrimp are cooked through, about 2 to 3 minutes per side.
While shrimp are grilling, combine the arugula and tomatoes in a large bowl. Pour the reserved dressing over the arugula and toss. Divide between four plates. Place two shrimp skewers on each plate. Serve with a lemon wedge on the side.