If using wooden skewers, pre-soak for 30 minutes. Thread shrimp onto skewers, about 5-7 per skewer.
In a small bowl, add olive oil, garlic, lemon juice, oregano, salt, pepper and whisk (I use a brush). Brush each shrimp skewer on each side with the glaze and place onto a platter.
Preheat grill on medium heat and lightly oil the surface. Place shrimp skewers on BBQ, quickly brush with half of the glaze, cover and grill for 2-3 minutes. Flip, brush with remaining glaze, cover and grill for 2 more minutes or until no longer transparent and pink.
Serve warm or cold, with a side of quinoa or brown rice, and a healthy salad like cauliflower potato salad. Such a classic summer BBQ meal.
Store: Refrigerate covered for up to 2 days. Shrimp skewers taste amazing cold!
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