If using wooden or bamboo skewers, soak in water at least 30 minutes before using.

As you prep the vegetables for the skewers, think about how to cut everything to approximately the same width as your shrimp so the skewers lie flat on both sides and cook evenly. Slice zucchini and squash in half lengthwise, then slice into half moons about ½”-thick. Slice the bell pepper and red onion into ½” x 2–2 ½” strips (you can keep the onion in 2 or 3-layer sections).

Alternately thread shrimp and vegetables on single or double skewers (I like using double skewers because they are easier to turn while grilling.) Folding the shrimp so the upper and lower parts of the body touch and threading them tightly helps keep the shrimp juicy and prevents over cooking. If you are cooking on a Carbon Steel Griddle, fill about 8” of the skewer to allow for maximum heat contact. Refrigerate, until ready to use, up to overnight.

To make the Secret Sauce Butter, melt butter in a Butter Warmer or small Saucepan over medium. Add garlic and Secret Sauce Salt and cook until fragrant, 1–2 minutes. Remove from heat and keep warm.

Prepare a Grill or heat a Griddle over medium-high heat. Drizzle skewers with oil and season generously on all sides with Secret Sauce Salt just before cooking.

Brush Grill grates or coat Griddle lightly with oil. Grill kabobs, gently pressing to ensure even contact, turning occasionally, and basting with Secret Sauce Butter, until cooked through and lightly charred, 5–7 minutes total.

Serve kabobs with lemon or lime wedges and top with parsley and a sprinkle of Secret Sauce Salt.