Grilled Honey-Lime Shrimp with Summer Vegetables

Something I came up with to use some of the abundant summer squash and peppers we have at the moment.

Grilled Honey-Lime Shrimp with Summer Vegetables

FOR MARINADE
1/2 cup chicken broth
1 large lime — juice and zest
1/4 cup olive oil
2 tablespoons honey
2 tablespoons fresh chopped cilantro
1 tablespoon ginger
1/2 teaspoon salt
1/2 teaspoon pepper
2 jalapeno peppers, minced
FOR KABOBS
1 pound cleaned shrimp (up to
1-1/2 pounds)
1 red bell pepper — cut in 1 1/2″ pieces
1 yellow bell pepper — cut in 1 1/2″ pieces
1 medium onion — cut in 1 1/2″ pieces
1 zucchini — cut in 1/2″ slices
1 yellow squash –cut in 1/2″ slices

Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt and pepper and jalapeno.

Divide marinade, reserving 1/4 cup for basting.

Marinate shrimp and vegetables together for 1 hour, turning occasionally.

Skewer shrimp and vegetables
alternately on heatproof skewers.

Grill on oiled, heated grill, about 7 minutes per side,
basting with reserved marinade.

Serve with rice cooked in water along with
extra marinade added to cooking water .