Paleo Spicy Grilled Shrimp Kabobs with Grilled Zucchini, Squash and Tomatoes

1 bag frozen medium to large 40-60 count shrimp, peeled, deveined with tail on

6-8 skewers

4 Tbsp Organic unsalted butter

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp red pepper flakes

Defrost shrimp, thread onto skewers and place in a 13 x 9 in dish

Melt butter in a small sauce pan and add seasonings, stir and turn off the heat

Brush all of the butter onto the shrimp

1 large zucchini

1 large yellow squash

10-12 cherry tomatoes

Mrs. Dash Extra Spicy seasoning

Chop the zucchini and squash thick so it does not fall through the grates, place in a large ziplock bag, add the tomatoes and seasoning

Toss well to coat

Put the dish and the bag into the fridge for at least an hour or longer

Heat grill to high, Spray the grill grates and lower heat to low

Start grilling veggies right on the grates first after a few minutes add the shrimp and cook the shrimp on each side until opaque, about 3 minutes per side