Threw this together one night when it was too hot to cook...we were amazed at how delicious it turned out. So easy, healthy and fast. Easy clean up and pretty much a one-dish meal. I have a veggie basket for the grill and use that but have also included instructions for using your oven. Hope you enjoy!

Ingredients

6 serv.

large shrimp, peeled and deveined↗1 1⁄2 lbs
Marinade
honey↗1⁄4 cup
mustard↗1 tablespoon
minced canned chipotle chile in adobo1 tablespoon
garlic cloves↗2
minced
kosher salt↗1⁄2 teaspoon
minced fresh cilantro↗2 tablespoons
Veggies
olive oil↗2 tablespoons
salt↗1⁄2 teaspoon
pepper↗1⁄4 teaspoon
green pepper↗1
red pepper↗1
large onion↗1
garlic cloves↗20
pint grape tomatoes↗1⁄2
zucchini2
ounces mushrooms↗6

Step-by-step instructions

1
Mix up shrimp marinade and marinade shrimp for 1 hour in fridge.
2
Mix cut veggies with olive oil and salt and pepper and let sit for one hour.
3
Preheat grill.
4
Grill veggies for 25 minutes, turning occasionally, or until done.
5
Grill shrimp about 3 minutes per side or until pink and curled.
6
If you want to use the oven to cook the veggies, roast at 450 for 30 minutes, turning every ten minutes or so, or until done.

Source: food.com

Original recipe ↗

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