4 cloves garlic, minced
4 tsp. finely grated lemon zest (approx. 4 lemons)
2 tsp. chopped fresh oregano or 1 tsp. dried oregano
1 tsp. chopped fresh rosemary
1/2 tsp. kosher salt, plus more to taste
1/2 cup olive oil, plus more to brush grill rack
freshly ground black pepper
1 lb. uncooked extra large shrimp (26-30 per lb) or colossal shrimp (about 15 per lb), peeled and deveined
3 zucchini, cut on the diagonal into 3/4 inch thick slices
2 yellow squash, cut on the diagonal into 3/4 inch thick slices
1 lb. asparagus, ends trimmed
1 small red onion, cut into 8 wedges
8 oz. heirloom cherry tomatoes
and 2 lemons, cut into wedges
DirectionsTo begin, mix your garlic, lemon zest, oregano, rosemary, 1/2 tsp. of salt, and 1/2 cup of oil in a small bowl. Season marinate to taste with black pepper.
Toss shrimp in medium bowl with 3 Tbs. of marinade, to coat. Cover and refrigerate for at least 1 hour and up to 1 day. Cover and refrigerate remaining marinade; return to room temperature before grilling.
Prepare barbecue for medium-high heat.
Thread shrimp onto flat metal or bamboo skewers, spacing shrimp apart to they cook evenly.
Gently toss zucchini, squash, asparagus and onions in a large bowl with 3 Tbs. of remaining marinade to coat. Thread tomatoes onto additional skewers.
Brush grill rack with oil. Grill zucchini, squash and onions until golden brown grill marks form and the vegetables are crisp-tender, about 10 minutes. Grill tomatoes until they begin to burst open and caramelize, approx. 10 minutes.
Grill asparagus until grill marks form and asparagus is tender, about 4 minutes. While vegetables grill, brush some of the remaining marinade over them and turn vegetables as needed.
Transfer vegetables to platter and cover with foil to keep warm.
Grill shrimp, brushing with remaining marinade, until they are just cooked through and pink, about 2 minutes per side for extra-large shrimp or 2 minutes per side for colossol shrimp.
Squeeze juice from 1 lemon wedge over shrimp on grill.
Transfer shrimp to platter with vegetables. Season with salt and serve with remaining lemon wedges.