Step by step

Method

4 steps

1. 1

   If you're using wooden skewers, soak them in water for 20 minutes so they don't catch fire. Whisk 3 tablespoons olive oil, the zest and juice of 1 lemon, 2 minced garlic cloves, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until it smells bright and garlicky.

2. 2

   Toss 1½ lb large peeled shrimp, 1 bell pepper cut into chunks, and 1 small red onion cut into chunks with the marinade so everything is coated. Thread onto skewers, alternating shrimp and veg — don't pack them so tight they steam.

3. 3

   Grill over medium-high heat (or broil 4 inches from the element) for 2–3 minutes per side until the shrimp are opaque and lightly pink and the pepper/onion have a little char. Pull them the second the shrimp curl into loose C shapes — tight O shapes means they've gone rubbery.

4. 4

   Scatter chopped parsley over the skewers and serve with extra lemon wedges. You want plump lemon-oregano shrimp with lightly charred veg — not tough overcooked shrimp or pale steamed peppers.