Grilled shrimp and vegetables

I marinated the shrimp in the Killer Louisiana broth, then skewered and grill them with eggplant, tomatoes, acorn squash, green peppers, pineapple and mushrooms. I tried to keep the shrimp on skewers with stuff that could get by without having to be cooked so that the shrimp were done and I didn't have to worry about over cooking them because of the other stuff on them. I brushed the stuff on the skewers with olive oil that had some plum sauce mixed in.

I also charred some poblanos, peeled them, mixed them with queso quesadilla cheese, onions and an egg and roasted it in the oven until the cheese was melted. It was good but not photogenic. I didn't take a picture of it.