Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 3 large cloves Garlic, finely minced or pressed
  • 1 tsp Smoked Paprika (Pimentón)
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes (Optional)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 lb Large or Jumbo Shrimp, raw, peeled, and deveined (16–20 count size)
  • 1 medium Red or Yellow Bell Pepper, cut into 1-inch squares
  • 1/2 medium Red Onion, cut into 1-inch squares
  • 2 Tbsp Fresh Parsley, finely chopped

Instructions:

  1. Prepare the Skewers: If using wooden skewers, submerge them completely in water for at least 30 minutes prior to use to prevent burning.
  2. Combine Marinade: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, smoked paprika, oregano, salt, and pepper flakes until emulsified.
  3. Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl. Toss gently to coat. Ensure the shrimp is fully submerged in the seasoning mix.
  4. Chill: Cover the bowl and refrigerate for 30–60 minutes. Do not marinate for longer than 1 hour; the acidity from the lemon juice can toughen the shrimp.
  5. Prep Vegetables: While the shrimp marinates, cut the bell pepper and red onion into uniform 1-inch squares.
  6. Thread the Skewers: Thread the shrimp and vegetables alternately onto the soaked wooden or metal skewers (e.g., Pepper, Onion, Shrimp, Shrimp, Onion, Pepper). Pack them snugly but leave a 1-inch gap at each end.
  7. Preheat the Grill: Heat the grill to medium-high heat (about 400°F / 200°C). Clean the grates thoroughly, then brush the hot grates lightly with oil to prevent sticking.
  8. Grill the Skewers: Place the skewers directly over the heat. Cook for 2–3 minutes per side, for a total cooking time of 4–6 minutes.
  9. Check for Doneness: The shrimp is cooked when it turns opaque pink and curls slightly into a firm 'C' shape.
  10. Rest and Garnish: Remove the skewers immediately to a clean plate. Let them rest for 1 minute. Sprinkle generously with fresh parsley and a final squeeze of fresh lemon juice, if desired. Serve piping hot.