📖 Instructions

1. First, let's get those shrimp prepped. Peel and devein the shrimp, making sure to remove any, uh, 'leftovers' – no one wants sandy shrimp. Rinse them under cold water and pat dry with a paper towel. This helps the marinade cling better.
2. In a large bowl – the biggest you've got because, trust me, you'll need the space – whisk together the olive oil, lemon juice, minced garlic, honey, dried oregano, red pepper flakes (if you're feeling brave!), salt, and black pepper. This is where the magic happens, people!
3. Add the shrimp to the bowl with the marinade. Toss everything together so that each shrimp is completely coated. Cover the bowl with plastic wrap or, if you're trying to be eco-friendly, use a reusable lid. Pop it into the refrigerator and let it marinate for at least 30 minutes. Longer is better. I usually aim for an hour, but hey, who's counting, right? Don't exceed two hours, though, or the lemon juice might start to 'cook' the shrimp.
4. While the shrimp is marinading, let's tackle the zucchini noodles. If you have a spiralizer, now's its time to shine. If not, a vegetable peeler works just fine – you'll just get wider noodles. Peel the zucchini into long, thin strands, stopping when you reach the seedy core. Nobody wants mushy noodles.
5. Place the zucchini noodles in a colander. Sprinkle with a pinch of salt and let them sit for about 15 minutes. This helps draw out excess moisture, so your noodles aren't soggy. After 15 minutes, gently squeeze the noodles to remove any remaining water. Pat them dry with a paper towel. Seriously, dry noodles are happy noodles.
6. Now, let's make the sauce for the zucchini noodles. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper. Set aside.
7. Once the shrimp has finished marinating, thread them onto skewers. I usually put about 4-5 shrimp on each skewer, but you do you. Make sure they're not too crowded, though, or they won't cook evenly.
8. Preheat your grill to medium-high heat. If you don't have a grill, a grill pan on the stovetop works just fine. Just make sure it's nice and hot.
9. Lightly grease the grill grates with oil to prevent sticking. Place the shrimp skewers on the grill and cook for about 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook them, or they'll become rubbery. Nobody wants rubbery shrimp.
10. While the shrimp is grilling, toss the zucchini noodles with the sauce you prepared earlier. Make sure every strand is coated in that lemony goodness.
11. Remove the shrimp skewers from the grill and let them rest for a minute or two. This helps the juices redistribute, so they're extra flavorful.
12. To serve, arrange the zucchini noodles on a plate and top with the grilled shrimp skewers. Garnish with fresh parsley or basil, if desired. And there you have it – Lemon-Garlic Shrimp Kebabs with Zucchini Noodles. Eat them up!