1-First Step: Prep the grill. Preheat your grill or grill pan to medium-high heat, around 400°F. Clean the grates well, then grease with olive oil using tongs and a paper towel. This stops sticking and gives great marks on your grilled shrimp.

2-Second Step: Soak and thread skewers. If using wooden skewers, soak them in water for 30 minutes first. Cut bell peppers and red onion into 1.5-inch chunks. Thread the 1 lb jumbo shrimp (about 24), peppers, and onions alternately onto skewers. Aim for even spacing so everything cooks uniformly. Make 4-6 skewers for servings.

3-Third Step: Season everything. Sprinkle salt, pepper to taste, 1/2 tsp Italian seasoning, and optional 1/4 tsp smoked paprika over the shrimp and veggies. Rub it in gently. This builds flavor before the sauce hits.

4-Fourth Step: Make and brush the sauce. Mix 3 tbsp melted ghee (or butter), 2 tbsp minced garlic, 2 tbsp fresh lemon juice, and 1 tbsp chopped parsley. Brush generously on both sides of the shrimp skewers. Save some sauce for later. Let sit 5 minutes if time allows for more flavor.

5-Fifth Step: Grill to perfection. Place skewers on the hot grill. Cook 3-4 minutes per side until shrimp turns pink, opaque, and veggies soften with char. Shrimp cooks quick, 2-3 minutes per side total often. Total cook time 6 minutes.

6-Final Step: Finish and serve. Brush on reserved sauce, grill 10 more seconds. Pull off heat immediately. Rest 1 minute. Serve hot as apps or mains. Pairs great with salads or rice. For keto folks, keep it solo.