• 1/4 cup unsalted butter
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tablespoon parsley, chopped
• 1-1/2 pounds jumbo shrimp (21 to 25 count), shelled and deveined
• 2 slices garlic bread, cut in 1/2-inch pieces
• 1 small yellow squash, cut in 1/2-inch pieces
• 1 zucchini, cut in 1/2-inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 ground black pepper
  

Cherry tomatoes can be added to the skewers for color.

Skewers can be made up 4 hours ahead and kept in the refrigerator until ready to use.

While mixed-food skewers are beautiful and taste very good skewers made up with one type of food have two advantages: timing like-foods
for doneness is easier than mixed foods and threading like foods on skewers is easier than making mixed food skewers. If shrimp are cooked their own skewers, then they will take less time to cook

Make sure there is a sliver of space between pieces of food on a skewer so the heat circulates evenly.

Threading skewers through both the top and bottom of shrimp will keep them spinning when the skewers are turned over.