1. Mix orange juice, oil, cilantro, coriander, cumin, garlic powder and salt in small bowl. Place shrimp in large resealable plastic bag of glass dish. Add marinade; turn to coat.
2. Refrigerate 30 minutes or longer for extra flavor. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread shrimp and vegetables onto skewers.
3. Grill over medium heat 8 to 10 minutes or until shrimp turn pink and vegetables are tender, turning frequently.
Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp and vegetables. This prevents them from burning when on the grill.