Spicy Glazed Shrimp and Vegetable Kabobs

Spicy Glazed Shrimp and Vegetable Kabobs
Southern Living June 2010

16 (7- to 8-inch) wooden skewers
2 tablespoons honey
2 tablespoons spicy brown mustard
1 ½ pounds peeled, jumbo-size raw shrimp with tails (16/20 count)
1 tablespoon Caribbean Jerk seasoning
2 tablespoons olive oil
¼ teaspoon salt
3 yellow squash, cut into 1/4- to 1/2-inch slices
2 zucchini, cut into 1/4- to 1/2-inch slices
1 red bell pepper, cut into 1 1/2-inch pieces
1 tablespoon olive oil
Salt and pepper to taste

Soak wooden skewers in water 30 minutes. Stir together honey and spicy brown mustard. Toss shrimp with Caribbean jerk seasoning, 2 Tbsp. olive oil, and 1/4 tsp. salt. Thread onto 8 skewers. Thread squash slices, zucchini slices, and red bell pepper pieces, onto remaining skewers. Brush vegetable kabobs with 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat. Grill vegetables 15 minutes or until tender, turning occasionally. Grill shrimp 2 minutes on each side or just until shrimp turn pink. Baste shrimp with honey mixture. Serve immediately.