grilled shrimp skewers

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, cut into 1/2-inch thick rounds
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, garlic powder, paprika, cayenne pepper (if using), salt, and pepper.
2. Add shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat grill to medium-high heat.
4. Thread shrimp, bell pepper, and zucchini onto skewers, alternating ingredients.
5. Grill skewers for 2-3 minutes per side, or until shrimp are pink and cooked through and vegetables are tender.
6. Serve immediately.

Notes

• Soaking skewers in water for 30 minutes prevents them from burning on the grill.
• Don't overcook the shrimp; they should be plump and juicy, not rubbery.
• For a sweeter flavor, add a drizzle of honey to the marinade.
• To store leftovers, wrap tightly in plastic wrap and refrigerate for up to 2 days. Reheat gently on the grill or in a skillet.