• Preheat the grill to medium high heat. Clean grill with brush and grease grates generously with olive oil for the grill to prevent sticking.
• Thread 1 pound peeled and deveined raw jumbo shrimp, 1 red bell pepper, 1 green bell pepper, 1 orange green bell pepper, and 1 red onion onto skewers.
• Season shrimp and vegetables with salt and pepper to taste , and ½ teaspoon smoked paprika.

To make the lemon garlic butter

• In a small bowl, combine 3 tablespoons melted butter, 2 tablespoons finely minced garlic, 2 tablespoons fresh lemon juice and 1 tablespoon chopped fresh parsley. Brush lemon butter sauce on both sides of shrimp, reserving some for later.
• Grill skewers for 3-4 minutes on each side or until shrimp is opaque and vegetables are tender or starting to brown just slightly.
• Brush remaining lemon butter sauce over the shrimp and allow to cook for 10 more seconds. Remove from heat and serve immediately.