Start by soaking wooden skewers in water for 20-30 minutes to prevent burning on the grill. While skewers soak, prepare all your vegetables: cut bell peppers into 1-inch squares, slice red onion into 1-inch wedges, and cut zucchini and yellow squash into thick half-moons. Pat the thawed shrimp dry with paper towels and set aside—this helps them marinate better and cook more evenly.

In a large bowl, combine all the dry spices and aromatics: thyme, oregano, pepper, cumin, minced garlic, red pepper flakes, Italian seasoning, and smoked paprika. Add the honey or agave, then whisk in the extra virgin olive oil and freshly squeezed lemon juice until well combined. This creates an emulsified marinade that will coat the shrimp and vegetables beautifully. I like to let this sit for a minute so the spices fully bloom in the oil—it really deepens the flavor.

Add the shrimp and all prepared vegetables to the marinade bowl, then season with salt to taste. Toss everything together gently but thoroughly to ensure each piece is well coated with the herb mixture. Let this sit for 10-15 minutes at room temperature—this is enough time for the flavors to penetrate without the acid in the lemon juice beginning to cook the shrimp. I find that avoiding over-marinating keeps the shrimp tender and prevents them from becoming mushy.

Heat your grill to medium-high heat (around 400-450°F if using a gas grill). While it preheats, remove the soaked skewers and begin threading the shrimp and vegetables onto them, alternating between shrimp and vegetables for even cooking and attractive presentation. Thread the shrimp through the tail end to keep them intact during cooking. You should have enough for 8-10 skewers depending on size.

Place the loaded skewers directly on the hot grill grates and cook for 2-3 minutes per side, rotating once halfway through. The shrimp will turn pink and opaque when done, and the vegetables should be slightly charred at the edges with a tender bite. Watch carefully as shrimp cooks quickly—overcooking will make them rubbery. Remove the skewers from the grill and let them rest for just a minute before serving.