Grilled Shrimp Kebabs

1 lbs fresh shrimp peeled and de-veined
1 yellow bell pepper cut into 1” squares
1 red bell pepper cut into 1” squares
1 yellow onions, quartered
1 small zucchini, sliced ½” thick coins
1/3 Cup Extra Virgin Olive Oil, Arbequina, Leccino, or Arbosona.
Juice of 1 lemon
1 tsp Prime Sea Seasoning
1/4 tsp Roasted Garlic Powder
1 Tbsp Greek Seasoning Blend
Coarse Ground Black Pepper


Mix together the Olive Oil, lemon juice, Roasted Garlic Powder, and Greek Seasoning. Take two bowls, placing the shrimp in one bowl and the vegetables in another bowl. Divide the oil and juice mixture between the two bowls. Sprinkle 1/4 tsp of Prime Sea Seasoning over each bowl and toss to coat. Cover the bowls and refrigerate ingredients for 2 hours, stirring after one hour.

Prepare your skewers according to directions. If using wood or bamboo skewers, you usually soak them in water before using, this prevents them from catching fire and burning the ends off.

Prepare your grill so that you have a medium heat.

Take a skewer and start with a shrimp, piercing through the tail and head (so that it makes a “C” shape on the skewer), and slide it down to the bottom of your skewer. Alternate veggies and shrimp, getting at least 4 to 5 shrimp per skewer. Repeat process until you run out of shrimp or skewers. If you have leftover ingredients, you can always sauté them in a pan in a little Olive Oil. Place the skewers on a rimmed cookie sheet and sprinkle the kebabs with a few more dashes of the Prime Sea Seasoning and some coarse ground black pepper. (Wash and dry the cookie sheet – you’ll need it again later).

Before placing kebabs on your grill, lightly brush the grill with olive oil to prevent skewers from sticking.

Arrange kebabs on the grill and cook, about 2 to 3 minutes per side. The shrimp will cook very quickly so there isn’t much need to worry about under-cooking them.

Remove from the grill and place on the clean, dry, rimmed cookie sheet. Serve immediately.

Rory says: I love to serve kebabs with a delicious rice pilaf or old-school green goddess salad.