1-1/2lbsmedium or large shrimp, peeled and deveined (tails left on)
4small summer squash, zucchini, yellow squash or a combination
3medium bell peppers, 1 each - red, green and yellow
1large red onion
1/2cupextra-virgin olive oil
6clovesgarlic, very finely chopped
1/4teaspooncrushed red pepper, or more to taste
1tablespoonparsley, finely chopped
1tablespoonfresh basil, finely chopped
1tablespoonsun-dried tomatoes, finely chopped
Slice the zucchini and/or yellow squash into 3/4-inch slices. Remove the stem and seeds from each of the peppers and cut them into 1-1/2-inch pieces. Leaving the root end in tact, peel the red onion and cut it into 8 wedges. Separate the onion wedges into pieces that are 2 to 3 layers thick.
Thread the vegetables onto skewers, alternating the thinner pepper and onion pieces between the larger slices of zucchini and yellow squash. If you're using wooden skewers, soak them in water for at least 30 minutes prior to using to prevent them from catching fire on the grill.
Thread the shrimp onto skewers by running the skewer through each shrimp twice to keep them in a curled shape. Place them close together on the skewer to prevent excess charring in between.
Transfer all the prepared skewers to a platter and set aside. Preheat a gas or charcoal grill to medium-high heat (about 400°F).
Heat the olive oil in a small saucepan over medium heat. Add the garlic and sauté until fragrant and barely golden in color, 2 minutes. Reduce the heat to low, tilt your pan and spoon about 5 tablespoons of the garlic flavored oil (try not to get any of the solids) into a small bowl.
Add the butter, vinegar, crushed red pepper, parsley, basil and sun-dried tomatoes to the pan. Leave on low heat to melt the butter and keep the mixture warm.
Lightly brush the reserved garlic oil onto both sides of the shrimp and veggie skewers, then season with salt and pepper.
Oil the grill grates and add the vegetable skewers. Grill, turning several times, until the squash is tender and golden brown, 10 to 14 minutes.
When the veggie kabobs are nearly done, add the shrimp to the grill. Grill, turning several times, until the shrimp are bright pink and opaque. The exact cooking time will depend on the size of your shrimp and the heat of your grill, but 2 to 4 minutes is average.
Don't leave the shrimp unattended. To test them for doneness, cut one shrimp in half. If it's opaque all the way through, the shrimp are done.
Transfer all the skewers to a clean platter, liberally spoon the butter mixture over top and serve immediately.