1-First Step: Preheat and prep grill. Fire up your grill or grill pan to medium-high, about 400°F. Clean grates well. Dip paper towels in olive oil, grab tongs, and rub oil on grates. Prevents sticking. Takes 5 minutes. Gas or charcoal works great.

2-Second Step: Thread the skewers. Pat shrimp dry. Cut bell peppers and red onion into 1.5-inch chunks. Soak wooden skewers in water 30 minutes if using. Alternate shrimp, peppers, onions on skewers. About 4-5 shrimp per skewer. Makes 6 skewers. Handles easily with tails on.

3-Third Step: Season everything. Sprinkle salt, pepper, 0.5 tsp Italian seasoning, and optional 0.25 tsp smoked paprika over shrimp and veggies. Rub in gently. Builds base flavor. Keto folks, this stays low carb!

4-Fourth Step: Make lemon garlic sauce. Melt 3 tbsp ghee or butter. Mix in 2 tbsp minced garlic, 2 tbsp lemon juice, 1 tbsp parsley. Brush both sides of skewers generously. Save some sauce for later. Smells amazing already!

5-Fifth Step: Grill to perfection. Place skewers on hot grill. Cook 3-4 minutes per side. Shrimp turns pink, opaque, curls to C-shape. Veggies tender, bit charred. Total cook 6-8 minutes. Rotate for even marks. Brush extra sauce midway for juiciness.

6-Final Step: Finish and serve. Brush reserved sauce, grill 10 more seconds. Pull off heat. Serve hot with lemon wedges. Pairs with salad or quinoa. Leftovers? Refrigerate right away.