Ingredients:
1 Cup Orange Vinaigrette (found here)
Zest of One Lemon
2 Tablespoons Olive Oil and Coconut Oil (melted)
2 Teaspoons Himalayan Pink Salt
1/2 Teaspoon Black Pepper
2 Medium Zucchini, Sliced
1 Green Bell Pepper, Sliced
1 Red Bell Pepper, Sliced
1 Serrano Chili Pepper, Sliced
1 Pound Shrimp
Toss the vegetables together in a large bowl with the dressing and remaining ingredients, except Shrimp. Let marinate 30 minutes to an hour. Place the vegetables in a grill pan, and grill on medium heat 20 minutes or until desired doneness, tossing occasionally. Add the shrimp the last five minutes until pink and cooked through.
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