Lemon Garlic Shrimp Kabobs
2 pounds jumbo shrimp, peeled and deveined, tails intact
1/3 cup olive oil, plus more for brushing
4 to 6 garlic cloves, minced
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 teaspoons dried Italian seasoning
Salt and freshly ground black pepper
2 to 3 cups assorted veggies like zucchini and summer squash slices and cherry tomatoes (optional)
Thread a few shrimp, a couple of lemon slices and a few veggies if using onto each skewer and place in a large glass baking dish.
In a small bowl, whisk together the 1/3 cup olive oil, garlic, lemon zest, lemon juice, and dried Italian seasoning. Pour over the shrimp skewers. Turn Skewers to coat in the marinade. Refrigerate for at least 30 minutes or up to 2 hours.
Pre-heat grill or grill plan. Remove kabobs from marinade. Place on hot grill. Brush kabobs with a bit of extra olive oil. Season with a bit of salt and freshly ground black pepper. Grill a couple minutes and turn to flip. Grill until shrimp turns pink and veggies and lemon slices get a bit of color. Serve immediately. Serves about 4.