• Soak skewers in water for 20-25 minutes. Dry off once done, and set aside.
• In a medium bowl, mix together lemon juice, lemon zest, salt, pepper, olive oil, and garlic. Add shrimp and mix. Cover and let sit in the fridge for 15 – 30 minutes; any longer and the texture of the shrimp will change. The citrus starts to “cook” the shrimp. If you are ever marinating already cooked shrimp in citrus, don’t marinate for longer than 5 minutes.
• While the shrimp marinates, prepare your veggies. Chop your bell peppers, red onion, and zucchini into one-inch pieces. This way they all cook evenly and are bite-sized. 
• Once your shrimp is done marinating, arrange them with the veggies on skewers in the desired order. Place on a plate. Brush them with any remaining marinade.

TO GRILL:

• Preheat your outdoor grill to medium-high heat and grill the shrimp skewers for 3-4 minutes per side. For the grill, you can also use metal skewers.

TO BAKE:

• Preheat your oven to 400 degrees while you are cutting your vegetables. Line a baking sheet with aluminum foil and 2-3 tablespoons of olive oil. Place the shrimp kabobs on a pan and bake for 15 minutes, turning halfway on each side until shrimp are pink and cooked through and veggies are tender.
• Optional: You can broil them at the end on a high for 2-3 minutes to get a more char look and taste.
• Garnish with parsley and fresh lemon juice, and enjoy!