Grilled Lemon-Garlic Shrimp Skewers with Charred Summer Veggies

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 2 red bell peppers, cut into bite-sized pieces
• 1 pint cherry tomatoes
• 2 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1 lemon, zested and juiced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Wooden or metal skewers (if wooden, soaked in water for 30 minutes)

Instructions

1. In a medium bowl, whisk together 1 tablespoon olive oil, lemon zest, lemon juice, minced garlic, smoked paprika, salt, and black pepper to create the marinade.
2. Add the shrimp to the marinade, tossing to coat evenly. Let marinate for 10 minutes while preparing the vegetables.
3. Thread shrimp onto skewers, about 4-5 shrimp per skewer. Also thread the sliced zucchinis and red bell peppers onto separate skewers, alternating with cherry tomatoes for color and texture.
4. Preheat the grill to medium-high heat (about 400°F). Lightly brush the vegetable skewers with the remaining 1 tablespoon of olive oil.
5. Place shrimp and vegetable skewers on the grill. Cook shrimp for 2-3 minutes per side until opaque and slightly charred. Grill the vegetable skewers for 8-10 minutes, turning occasionally until tender and smoky.
6. Remove skewers from the grill. Sprinkle chopped fresh parsley over everything for a fresh herb finish.
7. Serve the shrimp and grilled vegetables immediately, optionally with lemon wedges on the side for extra citrus brightness.

Chef tips

• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
• For even cooking, try to cut the vegetables into similar sizes so they grill uniformly.
• To add a smoky depth, sprinkle a pinch of smoked paprika on the vegetables before grilling.
• If shrimp are large, you can butterfly them for faster, more even cooking and enhanced flavor absorption.