Servings: 2

¾ lbs raw shrimp, peeled and cleaned ¾ lbs raw shrimp, peeled and cleaned
Juice of one lime Juice of one lime
2 tsp garlic, crushed 2 tsp garlic, crushed
1 zucchini, sliced into 1” pieces 1 zucchini, sliced into 1” pieces
2 c cremini mushrooms, sliced 2 c cremini mushrooms, sliced
1 red paper, cut into 2” pieces 1 red paper, cut into 2” pieces
1 green pepper, cut into 2” pieces 1 green pepper, cut into 2” pieces
1 red onion, cut into 8 1 red onion, cut into 8
4 cloves garlic, crushed 4 cloves garlic, crushed
2 Tbsp coconut oil, melted. 2 Tbsp coconut oil, melted.

Soak bamboo skewers in water for at least 15 minutes.
Preheat oven to 400 degrees or preheat grill.
Combine raw shrimp, 2 tsp crushed garlic, and juice of one lime in a glass or non-resistant metal bowl. Allow to marinate while preparing other ingredients.
Wash and chop veggies. Thread veggies and shrimp onto prepared skewers.
Rush skewers with melted coconut oil and sprinkle with some of the crushed garlic.
Place on hot grill or in oven and turn a couple times until shrimps have turned colour and veggies are browned.