½ cup Pompeian Robust Extra Virgin Olive Oil
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme or rosemary
2 teaspoons fresh lemon juice
½ teaspoon crushed red pepper
½ teaspoon salt
1 pound large shrimp, shelled and deveined
1 medium zucchini, sliced into 1-inch-thick rounds
1 medium yellow squash
1 red bell pepper, sliced into 2-inch squares


  1. If using wood skewers, soak them in water 1 hour before cooking. Preheat a grill to medium-high heat for direct grilling.
  2. Combine the Pompeian Robust Extra Virgin Olive Oil, garlic, thyme, lemon juice, red pepper and salt in a large bowl. Add the shrimp, zucchini, yellow squash and bell pepper. Toss to coat everything with the marinade. Marinate 15 minutes at room temperature or up to 4 hours in the refrigerator.
  3. Alternately thread the shrimp and vegetables onto the skewers. Reserve any excess marinade.
  4. Grill the skewers about 2 minutes on each side, brushing with the reserved marinade, until the shrimp are pink and cooked through.
  5. Transfer the skewers to a serving platter. Serve warm or at room temperature.