This is a great party food and a fun way for your kids to help with dinner.
Quarter vegetables and fruit (such as mushrooms, onions, peppers, zucchini, cherry tomatoes, and fresh pineapple). Heat your grill to medium-high heat. Brush vegetables, fruit, and shrimp with a combination of olive oil, garlic, kosher salt, cracked black pepper, smoked paprika, dried oregano, and lemon juice.
Skewer the vegetables, fruit, and shrimp and leave a little space between the food so it cooks evenly and doesn’t steam. If you want to get fancy, strip the bottom 2/3 of a rosemary sprig and use those as skewers.
Grill about 2-3 minutes per side or until shrimp are pink with grill marks.
We love to serve these over polenta drizzled with truffle oil and freshly grated Parmigiano-Reggiano.