Ingredients:

  • 1.5 lb jumbo shrimp, peeled and deveined (tail-on)
  • 2 medium bell peppers, cut into 1-inch chunks
  • 1 medium red onion, cut into 1-inch chunks
  • 1 tbsp neutral oil
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Clean the shrimp thoroughly and pat them dry with paper towels. Cut the bell peppers and red onion into uniform 1-inch chunks.
  2. In a mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, smoked paprika, salt, and black pepper.
  3. Toss the shrimp and vegetables in the marinade until thoroughly coated.
  4. Cover and refrigerate the mixture for exactly 30 minutes to infuse flavor without denaturing the proteins.
  5. Thread the marinated shrimp and vegetables onto skewers, leaving a tiny gap between each piece for better heat circulation.
  6. Preheat the grill to medium-high and lightly oil the grates using the neutral oil.
  7. Grill the skewers for approximately 3 minutes per side until the shrimp are opaque pink and the vegetables have charred edges.