A quick 15-minute marinating is all that is needed to give shrimp the flavors of basil, oregano, white wine and lemon juice. Photo credit: Jenny Flake from Picky Palate.
Place shrimp and vegetables in 2 separate large resealable plastic bags. Pour 1/4 of the marinade into each bag; turn to coat well.
Refrigerate 15 minutes. Remove shrimp and vegetables from marinade. Discard marinade. Alternately thread shrimp and vegetables onto skewers.
Grill over medium heat 6 to 8 minutes or until shrimp turn pink, turning frequently and brushing with remaining 1/4 cup marinade.
Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp and vegetables. This prevents them from burning when on the grill.