Grilled Shrimp Skewers

Why has it become so common for home cooks (and even some restaurants) to put 5 or 10 different items, all with different cooking times, on one skewer? I always prefer to put one item on each skewer and everyone can select skewers of the items they want, and nothing is horribly over- or under-cooked. There are tons of different skewer-friendly foods that I will post throughout the summer, but here's what I like to do with shrimp.

Grilled Shrimp Skewers
Serves 4
Prep Time: 20 minutes
Cook Time: 5 minutes

• 2 lbs shrimp, 15-20 count, peeled and de-veined
• 1/4 cup lemon juice
• 2 tbsp lemon zest
• 2 tbsp olive oil
• 2 tbsp chopped parsley
• 1 tbsp kosher salt
• 1/2 tbsp black pepper
• 1/2 tsp crushed red pepper flakes
• 1 tsp garlic paste
• finely chopped garlic that has been mashed with the edge of a knife or with a mortar and pestle
• 1 tsp dill, finely chopped

Soak 15-20 bamboo skewers in water to avoid burning on the grill. Combine all ingredients, except the shrimp, in a mixing bowl. Toss with the shrimp and allow to sit for 10 minutes.
Pre-heat a gas or charcoal grill (or a grill pan or oven's broiler)
Skewer 3-5 shrimp on each stick.
Grill over high heat for 2 minutes or so, just until the shrimp are opaque. Serve warm over salad greens such as arugula with just an extra splash of lemon juice and drizzle of extra virgin olive oil.