Ingredients:

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

Instructions:

  1. Whisk together the olive oil, lemon juice, honey, minced garlic, smoked paprika, red pepper flakes, salt, and pepper in a large bowl. Stir in the fresh parsley until the marinade is an emulsified, zesty gold.
  2. Toss the shrimp into the bowl, ensuring each one is fully coated. Let them rest in the refrigerator for exactly 30 minutes to prevent acidic denaturation of the protein.
  3. Slide the marinated shrimp and chopped vegetables onto the skewers, alternating between a shrimp, a piece of onion, a zucchini slice, and a pepper chunk, leaving a small gap between ingredients.
  4. Place the skewers on a high-heat grill and sear until the shrimp are opaque and have developed a mahogany-colored char, approximately 2-3 minutes per side.