Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb jumbo shrimp, peeled and deveined
  • 2 medium bell peppers, cut into 1-inch chunks
  • 1 medium red onion, cut into 1-inch chunks
  • 1 medium zucchini, sliced into thick rounds
  • 1 cup fresh pineapple chunks

Instructions:

  1. In a bowl or resealable bag, whisk together olive oil, lemon juice, honey, minced garlic, smoked paprika, salt, and pepper until the honey is fully emulsified.
  2. Add the jumbo shrimp to the marinade, toss gently to coat, and refrigerate for exactly 30 minutes.
  3. While shrimp marinate, toss chopped bell peppers, red onion, and zucchini in a small amount of olive oil and a pinch of salt.
  4. Thread the shrimp, bell peppers, red onion, zucchini, and pineapple chunks onto skewers. For optimal doneness, thread shrimp on separate skewers from the vegetables.
  5. Grill over high heat using a short-burst method until the exterior is caramelized and the shrimp are tender and snappy.