- 1 Pound large shrimp, peeled and deveined
- 1 Tablespoon olive oil
- 2 Teaspoons lemon pepper
- 4 Cups assorted fresh vegetable pieces, such as mushrooms, squash, onion, and zucchini
Toss shrimp with oil in large resealable plastic bag or glass bowl. Add seasoning; toss again until shrimp are evenly coated. Alternately thread shrimp and vegetables onto metal skewers.
Grill over medium heat 6 to 8 minutes or until shrimp turn pink and vegetables are tender-crisp, turning frequently.