Mediterranean-Style Shrimp Kabobs

Shrimp & Veggies

• 1 lb Sea Best Raw Shrimp (21-26), peeled and deveined
• 1 medium zucchini, halved and sliced into 1/2-inch thick half-moons
• 1 medium red onion, cut into 1-inch chunks
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp ground cumin
• 3/4 tsp salt
• Zest of 1 lemon

Optional for Serving

• Cooked white rice, couscous, orzo, quinoa, or farro
• Mixed greens
• Hummus

1. In a large bowl, mix the olive oil, smoked paprika, oregano, garlic powder, cumin, salt, and lemon zest. Add shrimp and toss to coat well. Marinate in the refrigerator for a minimum of 30 minutes and up to 5 hours.
   Tip: If using wooden skewers, soak in water during this time.
2. Thread shrimp, zucchini, and onion onto 8 skewers, alternating ingredients. Aim for about 3 shrimp per skewer. Brush any remaining marinade over the vegetables.
3. Grill or Fry the Skewers
   • Grill Method: Preheat grill to medium-high. Place skewers directly on grates and cook for 5-6 minutes, turning once, until shrimp are opaque and lightly charred.
   • Stovetop Method: Heat a grill pan or cast-iron skillet over medium-high and lightly oil. Add skewers or arrange shrimp and veggies in the pan. Cook 5-6 minutes, turning once, until shrimp are cooked through.
4. Serve skewers hot over a bed of your choice of grain (rice, couscous, orzo, etc.).
5. Complete the plate with a handful of fresh greens and a generous scoop of hummus for a bright, balanced Mediterranean meal.

Tip:

You can marinate the shrimp and assemble the skewers up to 5 and 3 hours ahead, respectively. Keep refrigerated until ready to cook.