Before starting, add 6 cups of water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce.Lightly oil the grill.While you prep, preheat the grill to 500°F over medium-high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Drain and return orzo to the same 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. Meanwhile, soak skewers in water for at least 5 min.

Meanwhile, cut zucchini lengthwise into 1/4-inch thick slices. Core, then quarter pepper. Add zucchini, peppers and 1/2 tbsp (1 tbsp) oil to a plate. 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. Add mayo, half the lemon zest, 1/8 tsp (1/4 tsp) garlic and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.

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

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

Add shrimp skewers to other side of the grill. 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 zucchini and peppers. Add chopped veggies, lemon juice and remaining lemon zest to the pot with orzo. Season with salt and pepper, then stir to combine. Divide grilled veggie orzo between bowls. Remove shrimp from skewers, then arrange over bowls. Drizzle lemon aioli over top.Squeeze a lemon wedge over top, if desired.