1cupyellow squashabout 1 medium yellow squash, sliced
1cupzucchiniabout 3/4 medium zucchini, sliced
1cupred onion1 medium onion, sliced
1 1/2TablespoonsItalian seasoning
1 1/2teaspoongarlic salt
2Tablespoonsolive oil
Instructions
If using wooden skewers, soak in water for one hour.
Preheat grill to 400 F.
Rinse and pat shrimp dry. Place shrimp in a large bowl.
Cut vegetables into even-sized chunks, roughly the same size as your shrimp. Place into a separate bowl.
Combine Italian seasoning and garlic salt and sprinkle half of the mixture all over the shrimp. Sprinkle the remaining seasoning mixture onto the cut-up vegetables.
Drizzle half the olive oil over the seasoned shrimp, and the other half over the seasoned vegetables. Toss to coat.
Thread shrimp and vegetables onto skewers, alternating between meat and veggies as you go.
Place on grill, close the cover. Turn after 4-5 minutes. Cook on other side for an additional 4-5 minutes. Turn again to finish the cooking, about 18-22 minutes total.
Video
Notes
We used “grilling shrimp” which is a plumper, heartier shrimp that can stand up to the grill. We bought them at the seafood counter in our local grocery store. If you can’t find grilling shrimp, try Tiger Shrimp instead.
We suggest leaving the tails on for presentation and to use as a “handle” for guests to pick them up with after removing from skewers. This is not required, you can buy shrimp that the tails have already been removed if you prefer. Just be sure they are raw, not precooked.
Be sure to thread the shrimp through each end (head and tail) so that they lay flat on the grill.
Soaking the wooden skewers will prevent the skewers from catching fire on the grill. Alternatively, you can use metal skewers.
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.