Preparation:

Step 1: Prepare the Marinade

In a large bowl, combine 3 tablespoons of olive oil, 3 minced garlic cloves, the zest and juice of one lemon, 1 teaspoon of dried oregano, 1/2 teaspoon of paprika, salt, and pepper to taste. Whisk all ingredients together until well incorporated. The lemon zest will add a bright, citrusy fragrance, while the garlic and paprika bring out the savory flavors in the marinade.

Step 2: Marinate the Shrimp

Add the peeled and deveined shrimp (approximately 1 pound) to the marinade. Toss the shrimp to coat them evenly with the mixture. Be sure to let the shrimp marinate for at least 15 minutes but no longer than 30 minutes. The acidity of the lemon can break down the shrimp if left too long, leading to a mushy texture. This short marination period will allow the shrimp to absorb the flavors without overcooking.

Step 3: Assemble the Kabobs

If using wooden skewers, soak them in water for 15 minutes to prevent burning on the grill. Thread the marinated shrimp onto the skewers, placing them close together but not too tightly to allow even cooking. You can alternate with vegetables like bell peppers or onions if desired, though this is optional.

Step 4: Grill the Kabobs

Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking. Place the shrimp kabobs on the grill and cook for 2-3 minutes on each side. You will know the shrimp are done when they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough and rubbery.

Step 5: Serve

Once cooked, remove the shrimp kabobs from the grill. Garnish with freshly chopped parsley for a pop of color and freshness. Serve the kabobs with lemon wedges on the side to squeeze over the shrimp for extra brightness.