Ingredients:

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

Instructions:

  1. Whisk together the olive oil, lemon juice, minced garlic, smoked paprika, cayenne, salt, pepper, and honey in a bowl until the mixture is glossy and well-combined.
  2. Add the shrimp to the marinade and toss gently to coat. Let them sit at room temperature for 15–20 minutes, ensuring not to exceed 30 minutes.
  3. If using wooden skewers, soak them in water for 30 minutes. Thread the shrimp, alternating with a chunk of red bell pepper and a slice of zucchini, leaving small gaps between each piece.
  4. Preheat grill or grill pan to medium-high heat and brush the grates with olive oil.
  5. Sear the skewers for 2–3 minutes per side until the shrimp are opaque and a charred, golden-brown crust forms. Remove immediately once the shrimp curl into a 'C' shape.