Grilled Shrimp and Mixed Vegetables with Lemon Zest, Garlic and Fresh Herbs

Serving Size: 4
Prep Time:
Total Time:


  • 4 garlic cloves, minced
  • 1 Pound uncooked extra-large shrimp (26 to 30 per pound) or colossal shrimp (about 15 per pound), peeled and deveined
  • Freshly ground black pepper
  • 0.5 cup olive oil, plus more to brush grill rack
  • 0.5 tsp kosher salt, plus more to taste
  • 1 tsp chopped fresh rosemary
  • 2 tsp chopped fresh oregano or 1 teaspoon dried oregano
  • 4 tsp finely grated lemon zest (from about 4 lemons)
  1. To marinate the shrimp: In a small bowl, mix the garlic, lemon zest, oregano, rosemary, 1/2 teaspoon of salt, and 1/2 cup of the oil. Season the marinade to taste with black pepper.
  2. In a medium bowl, toss the shrimp with 3 tablespoons of the marinade to coat. Cover and refrigerate for at least 1 hour.


  • 8 Ounce assorted heirloom cherry tomatoes
  • 1 small red onion, cut into 8 wedges
  • 1 Pound asparagus, ends trimmed
  • 2 yellow squash (8 ounces total), cut on sharp diagonal into 3/4-inch-thick slices
  • 3 zucchini (12 ounces total), cut on sharp diagonal into 3/4-inch-thick slices
  • 2 lemons, cut into wedges
  1. To grill the shrimp and vegetables: Prepare the barbecue for medium-high heat.
  2. Thread the shrimp onto flat metal skewers, spacing the shrimp apart so they cook evenly.
  3. In a large bowl, gently toss the zucchini, squash, asparagus, and onions with 3 tablespoons of the remaining marinade to coat. Thread the tomatoes onto additional flat metal skewers.
  4. Brush the grill rack with oil. Grill the zucchini, squash, and onions until golden brown grill marks form and the vegetables are crisp-tender, about 10 minutes. Grill the tomatoes until they begin to burst open and caramelize, about 10 minutes.
  5. Grill the asparagus until grill marks form and the asparagus is crisp-tender, about 4 minutes. While the vegetables grill, brush some of the remaining marinade over them and turn the vegetables as needed. Transfer the vegetables to a platter and tent with foil to keep warm.
  6. Grill the shrimp, brushing them with the remaining marinade, until they are just cooked through and pink, about 2 minutes per side for extra-large shrimp or 3 minutes per side for colossal shrimp. Squeeze the juice from 1 lemon wedge over the shrimp on grill.
  7. Transfer the shrimp to the platter with the vegetables and serve with the remaining lemon wedges.

Make-Ahead: The shrimp can marinate for up to 1 day, covered and refrigerated. Cover and refrigerate the remaining marinade and return it to room temperature before grilling.