• Before starting, lightly oil the grill, then preheat to medium-high (approx. 500°F). Wash and dry all produce. 
• To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high. 
• To the boiling water, add orzo. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite.
• Strain orzo, then return to the pot, off heat. Add 1 tbsp (2 tbsp) oil, then stir to coat. (TIP: We love to use olive oil in this recipe!) Cover and set aside.
• Soak wooden skewers in water for at least 5 min.

• Meanwhile, cut zucchini into 1/4-inch slices lengthwise.
• Core, then quarter pepper.
• To a small plate, add zucchini, peppers and 1/2 tbsp (1 tbsp) oil. Season with 1 tsp (2 tsp) Mediterranean Spice Blend, salt and pepper. Toss to coat.
• Peel, then finely grate garlic.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• To a small bowl, add mayo, half the lemon zest, 1/8 tsp (1/4 tsp) garlic and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, then stir to combine.

• In a medium bowl, combine tomato sauce base, remaining garlic, remaining Mediterranean Spice Blend and 1/2 tbsp (1 tbsp) oil.
• Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper, then add to the bowl with marinade. Toss to fully coat each shrimp.
• Drain wooden skewers, then thread shrimp onto wooden skewers. Place assembled shrimp skewers on a plate. 
• Discard any excess marinade.

• Add peppers to the grill. Close lid and grill for 3-5 min per side, flipping once, until tender.
• Add zucchini to the grill. Close lid and grill for 2-3 min per side, flipping once, until tender.
• Transfer grilled veggies to the same plate to cool slightly.

• On one side of the grill, arrange shrimp. Close lid and grill for 1-3 min per side, until opaque.** (NOTE: Don't overcrowd your grill! Grill shrimp once veggies are done if there isn't enough space on the grill.)
• Transfer shrimp skewers to a clean plate. Cover with foil to keep warm.

• Roughly chop grilled veggies.
• Add chopped veggies, lemon juice and remaining lemon zest to the pot with orzo (from step 1). Season with salt and pepper, then stir to combine.
• Divide grilled veggie orzo between bowls.
• Remove shrimp from skewers, then arrange over top of bowls.
• Drizzle lemon aioli (from step 2) over top.
• Squeeze a lemon wedge over top, if you like.

If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.