Ingredients

for the skewers

• 5 metal skewers (10-12 inches long)
• 15 peeled deveined shrimp (jumbo are best, but any size shrimp will work)
• 8-oz package of white mushrooms (also known as button or champignon mushrooms)
• 10 mini bell peppers
• ½ large zucchini 
• ½ large red onion
• 1 lemon
• 2 teaspoons garlic powder
• Sea salt and pepper to taste
• Avocado oil spray

to serve:

• Store-bought tzatziki (or homemade tzatziki) and lemon wedges

Instructions

1. Oil grill with avocado oil spray. Turn the grill on to medium-high heat (approx. 350 degrees Fahrenheit).
2. Place a piece of tin foil on a baking sheet.
3. Use a dry cloth or paper towel, wipe off excess dirt from the mushrooms. Remove the stem from the mushrooms (so only the caps remain).
4. Thinly slice zucchini into rounds.
5. Peel the skin from the onion. Place the onion on a cutting board with the cut sides facing down. Cut the half in half, continuing until you have layered wedges.
6. Begin threading one skewer. Start with any vegetable, alternating every few vegetables with a shrimp.
7. Place skewer on tin oil. Repeat four more times.
8. Spray both sides of the skewers, fully coating all ingredients. 
9. Sprinkle all ingredients with lemon juice, garlic powder, sea salt, and pepper.
10. Place skewers on the grill, grilling for 3-5 minutes on one side. Using an oven mitt, flip skewers and grill for another 3-5 minutes, or until the shrimp is pink and veggies are charred.
11. Serve immediately with tzatziki.