Fresh and healthy and special enough for company.

Shrimp and Vegetable Kabobs

16 cherry tomatoes, whole
4 zucchini, sliced 1/2-inch
2 onions, peeled and sliced
2 red bell peppers, seeded and cubed
4 pounds shrimp, unpeeled

1. Preheat grill.
2. Alternate pieces of tomato, zucchini, onions and red bell peppers on barbecue skewers.
3. Place on barbecue grill and cook until nearly done, about 10 minutes.
4. Add shrimp to the skewers and cook until the shrimp begins to curl and turn a bright pink.

Makes 8 servings.

Cooking Tips:

• Use any fresh vegetables you can cut in large enough peices to thread well on the skewers.
• For more flavor, brush kabobs with your favorite style vinaigrette or teriyaki sauce.
• Kabobs can also be baked or broiled in the oven.