- To marinate the shrimp: In a small bowl, mix the garlic, lemon zest, oregano, rosemary, 1/2 teaspoon of salt, and 1/2 cup of the oil. Season the marinade to taste with black pepper.
- In a medium bowl, toss the shrimp with 3 tablespoons of the marinade to coat. Cover and refrigerate for at least 1 hour.
2 yellow squash (8 ounces total), cut on sharp diagonal into 3/4-inch-thick slices
1 lb asparagus, ends trimmed
1 small red onion, cut into 8 wedges
8 oz assorted heirloom cherry tomatoes
2 lemons, cut into wedges
- To grill the shrimp and vegetables: Prepare the barbecue for medium-high heat.
- Thread the shrimp onto flat metal skewers, spacing the shrimp apart so they cook evenly.
- In a large bowl, gently toss the zucchini, squash, asparagus, and onions with 3 tablespoons of the remaining marinade to coat. Thread the tomatoes onto additional flat metal skewers.
- Brush the grill rack with oil. Grill the zucchini, squash, and onions until golden brown grill marks form and the vegetables are crisp-tender, about 10 minutes. Grill the tomatoes until they begin to burst open and caramelize, about 10 minutes.
- Grill the asparagus until grill marks form and the asparagus is crisp-tender, about 4 minutes. While the vegetables grill, brush some of the remaining marinade over them and turn the vegetables as needed. Transfer the vegetables to a platter and tent with foil to keep warm.
- Grill the shrimp, brushing them with the remaining marinade, until they are just cooked through and pink, about 2 minutes per side for extra-large shrimp or 3 minutes per side for colossal shrimp. Squeeze the juice from 1 lemon wedge over the shrimp on grill.
- Transfer the shrimp to the platter with the vegetables and serve with the remaining lemon wedges.
Make-Ahead: The shrimp can marinate for up to 1 day, covered and refrigerated. Cover and refrigerate the remaining marinade and return it to room temperature before grilling.