Garlic Shrimp Kebabs

Serves 4-6

24 jumbo shrimp (peeled and deveined; if desired, leave on tail segments)

1 pound cherry tomatoes

1 large zucchini (cut into 1-inch pieces)

1 yellow bell pepper (cut into 1-inch pieces)

5 cloves garlic (minced)

½ cup olive oil

½ cup lemon juice

2 tablespoons coarsely chopped flat-leaf parsley

Salt and pepper (to taste)

 

1. In a blender, combine garlic, oil, lemon juice, and parsley. Process until smooth. Season with salt and pepper to taste. Transfer mixture evenly to two separate bowls. Add shrimp to one bowl, cover and refrigerate for up to 30 minutes. Add tomatoes, zucchini, and pepper to the other bowl, cover, and refrigerate for up to 1 hour.
2. Preheat grill.
3. Thread marinated shrimp onto skewers, alternating with marinated tomatoes, zucchini, and pepper.
4. Arrange kebabs on hot, oiled grill grate. Use tongs to turn. Cook until shrimp turns opaque and firm, and tomatoes and vegetable pieces are tender, approximately 2 minutes per side.