• 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 shrimp 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 you've opted for double shrimp, cook the same way the recipe instructs you to cook the regular portion of shrimp