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. Let sit for 30 minutes at room temperature, or refrigerate for 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.