Ingredients:

  • 1/4 cup (60 ml) extra virgin olive oil
  • 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds (680g) large shrimp, peeled and deveined
  • 1 lemon, cut into wedges
  • Wooden or metal skewers
  • Optional: Cherry tomatoes, zucchini chunks, bell pepper pieces

Instructions:

  1. In a mixing bowl, whisk together the olive oil, lemon juice, garlic, parsley, oregano, thyme, red pepper flakes (if using), salt, and pepper.
  2. Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Thread the marinated shrimp onto the skewers. If desired, alternate shrimp with cherry tomatoes, zucchini chunks, and bell pepper pieces.
  4. Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Lightly oil the grill grates to prevent sticking.
  5. Place the skewers on the preheated grill. Cook for 3-4 minutes per side, or until the shrimp are pink and opaque and slightly charred.
  6. Remove the skewers from the grill and serve immediately with lemon wedges for squeezing.