First make the seasoning blend. Use measuring spoons to measure out ¾ teaspoon of Diamond Crystal kosher salt, the smoked paprika, garlic powder, ground cumin, and ground black pepper, then combine them in a small bowl. Set aside.

Get out a large bowl (or I like to use a glass casserole dish) and place the raw shrimp in it. Dry the shrimp off using paper towels.

Before you season the shrimp, measuring out 2 teaspoons of oil and place it in a small bowl.

Sprinkle the seasoning over the shrimp and stir everything together with your hand. Then drizzle the oil over the shrimp.

Take out one metal skewer and gently push a shrimp onto it, making sure to get the skewer’s point as close to the middle of the shrimp as possible.

Place the same size of shrimp together on the same skewer.

First wash and dry off the zucchini and bell peppers. Slice zucchini length-wise into two long pieces.

Remove the tops of the peppers and slice both bell peppers in half from top to bottom.

Place the cut zucchini and bell peppers in a bowl. Drizzle with 1 teaspoon oil and sprinkle ½ teaspoon Diamond Crystal kosher salt.

Heat the grill to 350 degrees F, then place the veggies on the grill.

After 4 minutes, place the shrimp skewers on the grill and cook for another 2 minutes.

Flip both the shrimp and vegetables and cook the shrimp for another 2 minutes.

Remove everything from the grill and divide into 4 portions.