Grilling food imparts it with a flavor that's hard to mimic with other cooking methods. Because the flavor of grilled food is so bold, you don't need to add a lot of butter or oil to enhance the taste, which means grilling can also be a nutritious way to cook food, including shrimp and vegetables. Using precooked shrimp speeds up the process, too, since you're only reheating them. That means you can put a quick and nutritious meal on the table in no time.
Preheat your outdoor grill to high.
Thread the precooked shrimp on wooden or metal skewers and brush them with cooking oil, such as olive oil, which contains heart-healthy unsaturated fats. Season the shrimp with herbs and spices, such as garlic powder, paprika or cayenne pepper, and set the shrimp aside.
Wash vegetables thoroughly and chop them into large chunks.
Thread the vegetables onto separate skewers than the shrimp. Do this because the vegetables will need to cook longer than the precooked shrimp, which only need a few minutes on the grill to heat them back up.
Brush the vegetables with cooking oil, such as olive oil, and season them with your favorite herbs and spices.
Place the vegetable skewers on the grill. Put them on the outer edges of the grill so they aren't over direct heat, which can lead to burning. Close the lid and allow the vegetables to cook for several minutes until they are almost tender. The amount of time this takes will depend on what type of vegetables you're using. Mushrooms, for example, cook more quickly than raw potatoes or carrots.
Add the shrimp skewers to the grill for the last minute or two of cooking the vegetables.
Remove the shrimp skewers as soon as the shrimp is hot. This will prevent the shrimp from getting dried out and tough. Take the vegetables off the grill last.
Push the shrimp and vegetables off the skewers with a fork and serve the meal immediately.