Spicy Glazed Shrimp And Vegetable Kabobs

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Southern Living


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16 7- to 8-inch wooden skewers

2 tablespoons honey

2 tablespoons spicy brown mustard

1 1/2 pounds peeled, jumbo-size raw shrimp with tails (16/20 count)

1 tablespoon Caribbean jerk seasoning

2 tablespoons olive oil

1/4 teaspoon salt

3 yellow squash, cut into 1/4- to 1/2-inch slices

2 zucchini, cut into 1/4- to 1/2-inch slices

1 red bell pepper, cut into 1 1/2-inch pieces

1 tablespoon olive oil

Salt and pepper to taste

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