Grilled Shrimp and Vegetables

 I just threw this experiment together tonight and was absolutely thrilled by it.  Don't omit the pineapple...it is AMAZING in this. I just served it with some leftover sushi rice...I think brown rice would be even better.

1 lb shrimp
2 zucchini
8 oz mushrooms, whole
1 red bell pepper
1/2 fresh pineapple
1 small red onion

Marinade:
2 oranges, juiced
2 lemons, juiced
4-6 cloves garlic, minced
2-4 T hot sauce
1-2 T minced onion or shallot
2 tsp. salt
freshly ground black pepper
handful cilantro, chopped
handful parsley, chopped
 1/4-1/2 cup olive oil

Chop vegetables into large chunks.  Peel and de-vein shrimp if necessary.  Mix marinade ingredients and add shrimp; marinate for about 30 minutes or so.  After 30 minutes, remove shrimp from marinade and affix to skewers.  Set aside.  Toss vegetables with marinade from the shrimp and also affix to separate skewers (this is important; vegetables take much longer to cook than the shrimp so you don't want them on the same skewers).  Grill vegetables at medium heat turning often, 5 minutes or so.  Grill shrimp 2-3 minutes (probably shorter at lower altitude) or until they begin to develop grill marks and turn pink and curl.  Please, for the love of god, don't overcook the shrimp.  Chewy shrimp=blasphemy.

You can also heat the remaining marinade up and serve alongside the shrimp and veggies.