Make grilled shrimp kabobs by coating 28 large deveined shrimp, 1 fennel bulb cut into 12 wedges and one red onion cut into 12 wedges in 4 teaspoons of olive oil and threading the shrimp and vegetables onto four 12-inch and six 12-inch skewers, respectively. After sprinkling the kabobs with salt and pepper, grill the shrimp for a few minutes on each side and the vegetables for six minutes on each side. Serve the shrimp with salsa verde.
To make Barbecue shrimp and pineapple kabobs, thread six deveined large shrimp, six pineapple chunks, six green pepper pieces and six onion wedges onto two skewers, and brush the meat and vegetables with spicy honey barbecue sauce. Grill the kabobs for two to three minutes on each side, regularly brushing them with more barbecue sauce.
Make spicy glazed shrimp and vegetable kabobs by whisking together 2 tablespoons of honey and 2 tablespoons of spicy brown mustard and coating 1 1/2 pounds of peeled jumbo-size shrimp with 2 tablespoons of olive oil, 1 tablespoon of Caribbean jerk seasoning and 1/4 teaspoon of salt. Thread the shrimp onto eight pre-soaked skewers, and thread yellow squash slices, zucchini slices and red bell pepper pieces onto eight more pre-soaked skewers. Brush the vegetables with olive oil, and season them with salt and pepper. Grill the kabobs at medium-high heat for 2 minutes on each side for the shrimp and 15 minutes for the vegetables. As the shrimp cook, brush them regularly with the honey mustard mixture.