Grilled Lemon and Thyme Shrimp and Veggie Skewers

In a large resealable plastic bag, combine shrimp, olive oil, lemon juice, thyme, salt, and pepper. Seal bag. Toss bag lightly, and turn to coat then place it in the fridge for 30 minutes to 1 hour.

Prepare a charcoal or gas grill and heat it to medium heat.

Remove shrimp from marinade. Reserve marinade for brushing.

On metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill covered, over medium heat for 3 to 5 minutes on each side, turning once and brushing with marinade once or twice in the middle of the cooking.

Notes: Serve as an appetizer, or as a meal over a bed of rice.