Prep: 15 mins
| Cook: 5 mins
| Extra time: 30 mins, marinating
Stir olive oil, lemon juice, pepper, garlic, salt, sugar, red pepper flakes, and lemon zest together in a bowl. Measure out 2/3 cup and transfer to a large plastic resealable bag.
Add shrimp to the bag and seal, pressing out extra air. Refrigerate the bag and the bowl of leftover oil mixture for no more than 30 minutes.
Preheat grill to medium and lightly oil grate.
Place the shrimp with vegetables on the skewers. Set on grill and close lid. Cook for about 2 minutes, then flip and brush with unused oil mixture. Cook for another 2 to 3 minutes, until shrimp turn opaque. Serve.