1large or 1 ½ small zucchinisliced into ½ inch thick slices
1red bell pepperseeded and cut into 1-inch pieces
½red onionwith the center removed and the rest cut into 1-inch pieces
Instructions
Mix the lemon juice, olive oil, onion powder, garlic powder, crushed red pepper, salt and pepper together in a large bowl and add the shrimp.
Stir to combine, cover and marinate for 30 minutes in the fridge.
In the meantime, soak the skewer sticks for at least 30 minutes before using them.
About 15 minutes before grilling, preheat the grill to medium heat and oil the grill grates.
Drain the shrimp from the marinade and thread one of them onto the skewer through the middle of the shrimp, then add a slice of zucchini and then a slice of bell pepper.
Repeat the process with the remaining veggies and shrimp until all of them have been used. (You may have some shrimp left over, if you do, make one skewer out of the remaining shrimp and grill for 3-4 minutes longer than the other ones.)
Grill the kabobs for 5-6 minutes on each side.
Let them cool for 3-4 minutes before serving with lemon wedges and freshly chopped parsley for garnish if desired.
Notes
These shrimp kabobs can be stored in an airtight container in the fridge for up to 3 days.Frozen shrimp will not do very well in this recipe so try to use fresh shrimp.