Ingredients:

  • ¼ cup (60ml) Extra Virgin Olive Oil
  • ¼ cup (60ml) Fresh Lemon Juice
  • 2 cloves Garlic, minced
  • 1 tablespoon Fresh Parsley, chopped
  • 1 tablespoon Fresh Oregano, chopped
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Red Pepper Flakes (optional)
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper
  • 1 ½ pounds (680g) Large Shrimp, peeled and deveined
  • 1 Red Bell Pepper, cut into 1-inch pieces
  • 1 Yellow Bell Pepper, cut into 1-inch pieces
  • 1 Zucchini, cut into ½-inch slices
  • 1 Red Onion, cut into wedges

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, parsley, oregano, thyme, red pepper flakes (if using), salt, and pepper.
  2. Place the shrimp in a bowl or Ziploc bag. Pour the marinade over the shrimp, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  3. While the shrimp are marinating, chop the bell peppers, zucchini, and red onion into bite-sized pieces.
  4. Thread the shrimp and vegetables onto the skewers, alternating ingredients.
  5. Preheat the grill to medium-high heat (about 375°F or 190°C). Clean the grill grates and lightly oil them to prevent sticking.
  6. Place the skewers on the preheated grill. Cook for 3-5 minutes per side, or until the shrimp are pink and opaque and the vegetables are tender-crisp. Watch carefully to avoid burning.
  7. Remove the skewers from the grill and serve immediately.