1 pound (approx) shrimp (U36)
1 summer squash, cut into large chunks
1 zucchini, cut into large chunks
1 red peppers, cut into large chunks
1 red onion, peeled and cut into large chunks
2+ teaspoons seasoning (Greek or Italian seasonings work well)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil

Combine all of the ingredients in a glass or stainless steel bowl, and place in the refrigerator for 15 minutes to three hours, depending on how much time you have.

Preheat your grill to medium-high, and place a grill basket on top of the grates. Let the basket pre-heat for 3-5 minutes.

Place the shrimp mixture into the basket, and cook until the shrimp and vegetables are done to your liking. If the shrimp is done, and you’d like your vegetables a bit more charred, removed the shrimp with a set of tongs, and continue cooking the vegetables.

Serve over rice or couscous.