Foodie Friday: Shrimp Skewers with Veggies and Pineapple

One of my absolute favorite things about the summertime is barbecuing. I have an amazing Le Creuset grill pan that I use for indoor grilling during the cooler months, but the flavor does not measure up to an outdoor grill. Since we only have a few months of grill permitting weather here in Chicago, I try to take advantage of it as much as possible. I love that most meals on the grill don't take much prep time and the best part... no pots or pans to clean up!

This week I made a quick and easy after work meal of shrimp skewers. So easy and SO delicious. This recipe is for two but can easily be doubled or tripled for a larger crowd.

{Cooking up on the grill}

{Healthy Dinner!}

What you'll need...
1/3 cup olive oil
2 tablespoons finely chopped cilantro
2 cloves of garlic very finely chopped
juice of 1 lime
1 teaspoon lime zest
1/2 teaspoon salt
1/8 teaspoon pepper
12 large shrimp (peeled and devained)
1 zucchini
1 pineapple (I buy it already cut into spears to save time)
1 pepper (red or orange)
1 onion

What to do...
Combine olive oil, cilantro, garlic, lime juice and zest, salt and pepper and mix to form marinade
Add shrimp to marinade and refrigerate for 20-30 minutes
While shrimp is marinating, slice zucchini into 1/4 inch slices and then in half, chop pepper, onion and pineapple into 1/2 inch - 1 inch pieces
Prepare skewers by putting shrimp on skewer, followed by zucchini, then pepper, then onion and finally pineapple. Repeat so each skewer has three shrimp on it. Repeat for remaining skewers.
Grill on barbecue that is set to a medium high heat for about 4-5 minutes per side or until shrimp are pink throughout

I served with a rice pilaf and it was great! I have a feeling this will be rotated into the dinner lineup a lot this summer.