Grilled Marinated Veggies and Shrimp

Last weekend Geoff and I finished exams and had the chance to escape up to my family's cottage for the weekend. Two out of three days it was rainy and cold and gross, but on Sunday it was gorgeous. Sunny, warm, no wind, 15C. Perfect spring weather. Finally BBQ season has commenced.

We went to the grocery store in town and picked up some shrimp (mom, just so you know we didn't even raid the freezer at the cottage... and there was A LOT of shrimp in there) and some vegetables.

The shrimp was probably the best shrimp we have ever made. It's way better than in a frying pan. WAY better. And of course the vegetables were really good too.

It was such an easy and fast meal that I plan on making again and again all summer now that I can finally uncover my own barbecue here in Ottawa.

Ingredients:
1 zucchini, sliced
2 bell peppers of your preferred colour cut into large chunks
1/2 of a large egg plant cut into slices then quartered
Bag of 21-24 sized shrimp
Butter
Garlic
Oil
Spices
Balsamic vinegar
Salt and pepper
Wooden Skewers
BBQ grill pan

1. Soak skewers in water (this will prevent them from burning on the BBQ)
   
2. Mix 2 parts oil with 1 part vinegar in a large Ziploc baggy or a large bowl. Add in whatever spices you like (we used rosemary and thyme pluse some others that I can't remember... I just open jars and smelled, using whatever I liked at the time), 2-3 crushed cloves of garlic, 1/4 tsp salt, fresh ground pepper. Make sure you mix it up well
3. Add veggies into the baggy or bowl and cover with the marinade. Let sit at least 20-30 minutes
4. Heat up the BBQ
   
5. Peel shrimp and impale them on the skewers. About 4 shrimp should fit on a skewer. Brush the shrimp with a mixture of 1 clove garlic and 3-4 tbsp melted butter.
6. First put the vegetables on the BBQ grill pan on the bbq and grill until almost done
7. put shrimp right onto the grill. Should take 1-2 minutes per side. Flip when the first side turns pink
8. Serve!