Drizzle shrimp, eggplant, red and yellow peppers, zucchini and red onion with 2 tablespoons olive oil. Season with salt. Once grill is hot, lay on the vegetables and cook each until tender and ...

Wash all vegetables and remove the leaves. 2. Peel and eviscerate the prawns keeping the heads and tails. Start at the tail and push the skewers into ... Josper or barbecue grill basket and ...

Prepare the grill for cooking over direct medium-high heat. Prepare a big bowl of ice for cooling the shrimp after cooking. Skewer the shrimp, three at a time, and double up the skewers to make a ...