Garlic Shrimp and Veggie Skewers

Ingredients

• 1 1/2 lb (680 g) raw shrimp, peeled
• 2 zucchini, cut in thick coins
• 2 bell peppers, cut in squares
• 1 red onion, cut in chunks
• 1 cup (185 g) dry rice
• 1 lemon
• 1 tbsp avocado oil
• 3 cloves garlic, minced; paprika, salt and pepper

How to make it

1. Prep everythingIf you are using wooden skewers, soak them in water for 30 minutes so they do not burn. Cut the 2 zucchini into 1-inch (2.5 cm) thick coins, the 2 bell peppers into 1 1/2-inch (4 cm) squares and the red onion into 1 1/2-inch (4 cm) chunks. Mince the 3 garlic cloves, pat the 1 1/2 lb (680 g) shrimp dry, and rinse the 1 cup (185 g) rice in a strainer until the water runs mostly clear. Cut the lemon in half: one half for juice, the other into wedges.
2. Cook the ricePut the rice in a medium saucepan with 1 3/4 cups (415 ml) water and a pinch of salt. Bring it to a boil on high, then cover, turn the heat to low and cook 15 minutes. Turn off the heat and leave it covered 10 more minutes, then fluff with a fork.
3. Season the shrimpIn a bowl, toss the shrimp with the garlic, about 1 tsp paprika, half the avocado oil (1 1/2 tsp), 1/2 tsp salt and the juice of half the lemon. Let them sit no more than 15 to 20 minutes, since lemon juice turns shrimp mushy if left too long.
4. Thread the skewersThread the shrimp and vegetables onto skewers, alternating them. Push each shrimp on through both the thick end and the tail so it stays put and does not spin. Brush the vegetables with the rest of the avocado oil and sprinkle with salt and pepper.
5. Heat the grillHeat a grill to high, about 450°F (230°C), for 10 minutes. No grill? Set your oven broiler to high, put a rack about 4 inches (10 cm) below it, and line a rimmed baking sheet with foil.
6. Cook the skewersGrill or broil the skewers 2 to 3 minutes per side. The shrimp are done when they turn pink and opaque all the way through, curl into a loose C shape and reach 145°F (63°C). The vegetables should have charred edges. A tight O shape means overcooked, so pull them right away.
7. Serve over riceDivide the rice between 4 plates, lay the skewers on top or slide everything off with a fork, and finish with the lemon wedges. Leftovers keep 3 days in the fridge; reheat gently in the microwave for 60 to 90 seconds so the shrimp stay tender.