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Peel and devein shrimp. Drain pineapple chunks. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp. Cover and refrigerate 3 hours or overnight.
Place shrimp, pineapple and zucchini on bamboo skewers (soaked wood skewers 1 hour in water). Save mixture for basting marinade. Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting
shrimp kabobs frequently with marinade. Make 6 kabobs.
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