• Wooden skewers: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
• Marinate shrimp: In a medium bowl, whisk Sweet and Tangy Marinade/Glaze ingredients together. Add 1/4 cup of this Marinade to a separate large freezer bag or bowl along with 3 tablespoons olive oil. Add shrimp and turn to evenly coat. Marinate at room temperature for 30 minutes while you prep the veggies:
• Veggies: Add 2 tablespoons Marinade to a large bowl along with 2 tablespoons olive oil. Add pineapple, bell peppers and onions and turn to coat. Reserve extra Marinade/Glaze ("Reserved Glaze").
• Skewer: Thread shrimp, pineapple, peppers and onions onto skewers.

TO GRILL:

• Heat grill over medium-high heat (400 degrees F). Meanwhile, make glaze:
• Glaze: Add Reserve Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil, then reduce to a simmer until slightly thickened, about 5 minutes (it will continue to thicken upon standing). Add additional honey for sweeter, red wine vinegar for tangier; set aside.
• Grill shrimp kabobs: Clean grates and grease with vegetable oil. Evenly space skewers on the hot grill and cook uncovered for 2 minutes per side or until shrimp are golden and cooked through. Brush kabobs with Sweet and Tangy Glaze.

TO BAKE:

• Preheat oven to 450 degrees F. Meanwhile, make the glaze:
• Glaze: Add Reserve Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil, then reduce to a simmer until slightly thickened, about 5 minutes (it will continue to thicken upon standing). Add additional honey for sweeter, red wine vinegar for tangier; set aside.
• To bake: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the shrimp kabobs in a single layer. Bake for 6-8 minutes, flipping halfway through, until the shrimp are golden and cooked. Brush cooked shrimp kabobs with Sweet and Tangy Glaze.