1/2 teaspoon red pepper flakes (optional, for heat)
Salt and black pepper, to taste
For the Kabobs:
8-10 bamboo skewers, soaked in water for 30 minutes
Lemon wedges, for serving
Fresh parsley, chopped (for garnish)
Instructions
Marinate the Shrimp:
In a bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped parsley, dried oregano, and red pepper flakes (if using).
Season with salt and black pepper to taste.
Add the shrimp to the marinade and toss to coat evenly.
Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Prepare the Kabobs:
Preheat your grill to medium-high heat.
Thread the marinated shrimp onto the soaked bamboo skewers, ensuring they are evenly spaced.
Grill the Kabobs:
Place the shrimp kabobs on the preheated grill.
Grill for 2-3 minutes on each side, or until the shrimp are pink and opaque. Be careful not to overcook them.
Serve:
Remove the shrimp kabobs from the grill and transfer to a serving platter.
Garnish with additional chopped parsley and serve with lemon wedges on the side.
Tips:
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