Mediterranean Grilled Shrimps with Grilled Vegetables

Slice the 200 gram of zucchini, 200 gram of eggplants, 100 gram of red onions, and 150 gram of red peppers into thick slices suitable for grilling. Finely mince the 15 gram of garlic, chop the 10 gram of parsley, and cut the 100 gram of lemon in half (slice one half and save the other half for juicing).

In a large bowl, toss the prepared vegetables and 50 gr Cherry Tomatoes with ³/₄ tbsp Olive oil extra virgin, 1 cloves Garlic, ¹/₂ tsp Sea Salt, ¹/₄ tsp Black Pepper - Powder, and 1 tsp Oregano dried.

In a separate bowl, combine 400 gram of shrimp with 20 milliliter of olive oil extra virgin, the juice of 50 gram of lemon, 7.5 gram of minced garlic, 2.5 gram of sea salt, 1 gram of black pepper - powder, and 1.5 gram of oregano dried, then let it marinate for 10 minutes.

Preheat your outdoor grill or indoor grill pan to medium-high heat, approximately 200°C (400°F).

Place the seasoned vegetables onto the hot grill and cook for 4 to 5 minutes per side until they are tender and show beautiful grill marks.

Add the marinated shrimp and the 50 gram of lemon slices to the grill, cooking the shrimp for 2 to 3 minutes per side until they turn pink and opaque, and lightly charring the lemon slices.

Arrange the grilled vegetables and shrimp beautifully on serving plates, drizzle with the remaining ¹/₂ tbsp Olive oil extra virgin, and garnish with the chopped fresh 5 gr Parsley.