Preheat the grill to medium heat. Prepare the grains.

Prepare four servings of your grain of choice according to the package directions.

Chop off tops of peppers and remove the seeds. Place 4 mini peppers per skewer.

Chop zucchini into 1" rounds and slide onto skewers.

Remove the peel from the pineapple and chop into wedges. Chop wedges into chunks and place on skewers.

Cut avocado in half, removing peel and seed.

Arrange shrimp on skewers, making sure the shrimp are touching, but not crowded.

Starting with the fruit or veggies and finishing with the shrimp to avoid cross contamination, brush all sides of every skewer with high heat cooking oil.

Season the veggie skewers with salt and pepper. I highly recommend the old bay seasoning for the shrimp, pineapple, and avocado, but you can use just salt and/or pepper if you prefer.

In a small mixing bowl or dressing bottle (a small canning jar works well) combine together the olive oil, lime juice, mandarin juice, minced shallot, minced herbs, dijon mustard, and salt. Whisk or shake to mix completely.

Grill the skewers over direct, medium high heat. Flip all skewers half way through the grilling time to ensure even cooking. The avocado is grilled on the cut side only.

The following times are estimates and should be adjusted as needed: Bell Peppers - 4 minutes per side, Zucchini - 4 minutes per side, Shrimp - 2 - 5 minutes per side (depending on size), Pineapple - 3 minutes per side, Avocado - 4 minutes.

Toss the cooked grain with about half of the vinaigrette.

Serve shrimp and veggies on skewers for a buffet, remove veggies from skewers and place in serving bowls for a family style gathering, or assemble the grain bowls and serve plated.

Start with grains, top with shrimp, fruit, and veggies, then add additional vinaigrette if desired. Garnish with additional chopped herbs.