Grilled shrimp skewer

I was feeling adventurous and came up with this simple marinade for shrimp. What inspired me to do it, I don't know, probably the fact, that when I opened my fridge to put the shrimps in it, my eye fell on the bottle of pomegranate molasses that I rarely use. I said that is what I'm going to use and it was an interesting taste.

To a galon size Ziploc bag I added
1/4 c of oil
3 tbsp Pomegranate molasses
1 tsp honey
1 large garlic pressed
Once the ingredients were in the bag, I locked it and  agitated it to emulsify the marinade. The shrimp were added and mixed well in the marinade, then returned to the refrigerator for about 2 hours.
I always forget to soak my skewers and that is why they look like that on the photo, but the good thing about the shrimp is that they cook in about 5-7 min or faster depending on the size. When the shrimp has changed color - it is done. To make things look fun I added chunks of apricot, yellow pepper, green onion and celery in between the shrimps. I used 2 skewers because I notice that if there is only one then it is not always easy to turn on the grill and items start spinning on the skewer and one side does not cook, as the other is burnt. Getting 2 skewers through the shrimp and vegetables may not be easy as you pierce but much easier to grill. Medium heat is best and the smaller the shrimp the faster it will cook.