Ingredients:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 lb jumbo shrimp, peeled and deveined
  • 1 medium zucchini, sliced into thick rounds
  • 1 medium red bell pepper, cut into chunks
  • 1/2 small red onion, cut into wedges
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp feta cheese, crumbled
  • 1 lemon, cut into wedges

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, salt, pepper, and red pepper flakes.
  2. Add the shrimp, sliced zucchini, red bell pepper, and red onion wedges to the bowl. Toss gently until all ingredients are evenly coated in the marinade.
  3. Allow the mixture to marinate at room temperature for 15 minutes.
  4. Preheat the grill to medium-high heat (about 400°F / 200°C) and lightly oil the grates.
  5. Place shrimp and vegetables on the grill. Cook for 2–3 minutes per side until shrimp are opaque and pearly white with charred edges and vegetables are tender.
  6. Remove from heat and let rest for 2 minutes.
  7. Garnish with chopped fresh parsley and crumbled feta cheese. Serve with lemon wedges.