We make these all the time!
1/2 Red Bell Pepper
2 cups button mushrooms
8 cherry tomatoes
1/2 large yellow onion
1 lbs shrimp
2 tbsp oil oil
2 tsp salt
2 tsp pepper
2 tsp basil
2 tsp red pepper flakes
4 tbsp soy sauce
2 tbps garlic salt
1 cup rice
3 cups of water
Cut zucchini, onion, and red pepper into large equal sized chunks. Make sure each piece is large enough to skewer and won’t fall off during cooking.
Place cut zucchini, onion, red bell pepper, whole button mushrooms, and whole cherry tomatoes into a large bowl. Add 1 tbsp oil oil, 1 tsp salt, 1 tsp pepper, 1 tsp basil, 1 tsp red pepper flakes, 2 tbsp soy sauce, 2 tbsp garlic salt and mix well. Set aside to marinate.
Peel and devein shrimp and place into a bowl. Add remaining spices and mix well. Set aside to marinate.
Start your campfire or grill to evenly cook kabobs. If over the fire, the flames should be touching the grill but not coming up over the grate. This will give you a grill that’s hot enough but won’t burn your food.
Cook rice in your rice cooker by following the directions on the packaging.
Skewer shrimp and veggies.
Put veggie kabobs on grill first. Watch for a nice char and slightly wilted vegetables to know when to turn over. Cook apx 6-10 min on both sides.
Skewer shrimp and place on grill 5 minutes before veggies are done. Grill shrimp for approx. 2 minutes on each side or until shrimp are pink on both sides.
Serve with rice and soy sauce for flavor.
For a visual of the recipe you can view it here: http://www.happycamperwives.com/2016/12/04/grilled-shish-kabobs/