Ingredients:

  • 1.5 lbs (680g) Jumbo Shrimp (16/20 count), peeled and deveined
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 1 tbsp (15ml) Fresh Lemon Juice
  • 4 cloves Garlic, minced into a paste
  • 1 tsp (5g) Smoked Paprika
  • 1/2 tsp (2.5g) Dried Oregano
  • 1/2 tsp (3g) Red Pepper Flakes
  • 1 tsp (6g) Kosher Salt
  • 1/2 tsp (2g) Cracked Black Pepper
  • 1 Large Red Bell Pepper, cut into 1-inch squares
  • 1 Red Onion, cut into 1-inch petals
  • 1 Zucchini, sliced into 1/2-inch rounds

Instructions:

  1. Whisk the marinade. In a large glass bowl, combine 3 tbsp Extra Virgin Olive Oil, 1 tbsp lemon juice, 4 cloves of minced garlic paste, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp cracked black pepper. Note: Using a glass bowl prevents any metallic reaction with the lemon juice.
  2. Prep the shrimp. Pat 1.5 lbs of jumbo shrimp completely dry with paper towels. Note: Moisture is the enemy of a good sear; if they are wet, they will steam instead of browning.
  3. Marinate the components. Toss the dry shrimp, red bell pepper squares, red onion petals, and zucchini rounds into the marinade bowl. Set a timer for exactly 15 minutes.
  4. Thread the skewers. Using the double skewer method, alternate between shrimp and vegetables. Ensure they are packed snugly but not smashed together.
  5. Preheat the surface. Get your grill or cast iron pan to medium high heat. You should see a faint wispy smoke coming off the surface.
  6. Start the sear. Place the skewers down and press gently with your tongs. Cook for 3 minutes without moving them. Until the edges turn pink and the bottoms are charred.
  7. The flip. Carefully turn the skewers over. Cook for another 2 to 3 minutes on the second side. Until the shrimp are opaque all the way through.
  8. Prepare the glaze. While the second side cooks, quickly whisk 3 tbsp melted unsalted butter with 1 tbsp chopped parsley and 1/2 tsp honey.
  9. The final touch. In the last 30 seconds of cooking, brush the glaze generously over both sides of the skewers. Until the butter sizzles and smells nutty.
  10. Rest and serve. Remove from heat and let them sit for 2 minutes before serving. This lets the juices redistribute so they don't all run out on the plate.