Ingredients:

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

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, red pepper flakes, salt, and pepper.
  2. Pat the shrimp completely dry with paper towels and toss them in the marinade.
  3. Let the shrimp rest in the refrigerator for exactly 30 minutes.
  4. Thread the shrimp onto the skewers, alternating with a piece of red onion, a chunk of bell pepper, and a zucchini round.
  5. Preheat your grill or grill pan to medium-high heat.
  6. Place the shrimp kabobs on the grate and grill for 3 minutes per side until the shrimp are opaque white with a pink exterior and vegetables are charred.
  7. Remove immediately once the shrimp form a 'C' shape to avoid overcooking.