Set your grill (or oven) to about 400F.
Soak wooden skewers in water for at least 15 minutes.
Chop veggies and avocado into large pieces for the kabob.
Peel shrimp (leave the tails) and season.
Assemble the kabobs. I used chunks of red onion as the end caps. But feel free to make the recipe your own and toss in your favorite seasonable vegetables. Opt for more fibrous vegetables as they are more filling and will likely hold well on a kabob stick under intense heat.
Spray your grilling rack with olive oil or nonstick cooking spray if you are using an electric grill. Place the kabobs on the grill and cook for about 8 – 10 minutes then flip over and cook for another 8 – 10 minutes.
In a bowl, mix the ingredients for the marinade.
When the kabobs have finished grilling, brush them with the optional marinade and serve immediately.