1-2 bamboo skewersdepending on size (prepared via package directions)
Instructions
Begin by whisking the lemon juice, garlic, olive oil, and light salt/pepper in a small bowl. Set aside.
Spear vegetables and shrimp onto skewer(s), alternating between shrimp and vegetables.
In a hot, non-stick skillet, lay down the prepared skewers, and using a basting brush, baste the shrimp and vegetables with marinade.
Flip the skewers over and do the same on the other side until the shrimp is slightly pink and forms a “C” shape, and the vegetables are slightly tender.
Transfer skewers to a plate and drizzle with any remaining marinade.