Preparation Steps

• In a medium bowl, whisk together olive oil, minced garlic, lemon juice, paprika, oregano, red pepper flakes (if using), salt, and black pepper. This is your marinade.
• Add the peeled and deveined shrimp to the marinade. Toss to coat evenly. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
• While the shrimp marinates, prepare your vegetables. Cut the bell pepper, red onion, and zucchini into roughly 1-inch pieces. Leave the cherry tomatoes whole.
• Preheat your grill to medium-high heat, or preheat your oven to 400°F (200°C) if baking.
• Thread the marinated shrimp and vegetable pieces onto skewers, alternating between shrimp and vegetables. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
• Grill the kabobs for about 4-5 minutes per side, or until the shrimp is pink and cooked through, and the vegetables are tender-crisp. If baking, place the kabobs on a baking sheet and bake for 12-15 minutes, flipping halfway through, until the shrimp is cooked.
• Serve the shrimp kabobs hot, garnished with fresh parsley if desired.