Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh parsley, finely chopped
  • 1 lb jumbo shrimp, peeled and deveined (tail-on)
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 large green bell pepper, cut into 1-inch chunks
  • 1 medium red onion, 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, smoked paprika, salt, pepper, and parsley.
  2. Pat the shrimp dry with paper towels, then toss in the marinade mixture until thoroughly coated. Let rest at room temperature for 20 minutes.
  3. Thread the skewers by alternating one shrimp, one piece of red onion, one bell pepper, and one zucchini slice, leaving small gaps between items for even heat circulation.
  4. Preheat the grill to medium-high (approx. 400°F / 200°C) and lightly oil the grates.
  5. Place skewers on the grill and sear for 3 minutes per side, or until the shrimp reaches an internal temperature of 145°F.