Preheat an outdoor grill over medium high heat until the grill reaches 350 degrees F. Soak bamboo skewers in a shallow pan filled with warm water. Let soak for 30 minutes.
Rinse shrimp and pat dry.
Place the olive oil, lemon juice, Italian Seasoning, garlic powder, salt and red pepper flakes in a large mixing bowl. Whisk to thoroughly combine these ingredients.
Add the shrimp and veggies to the marinade and let it marinade for at least 30 minutes.
Thread the shrimp and veggies onto the skewers. Repeat until all ingredients are used.
Grill for 3-5 minutes on each each side until the shrimp is cooked through and the veggies are the tenderness that you prefer.
Serve immediately.
Notes
Refrigerate the leftovers in an air tight container for up to 3 days.