1

If you don't have metal skewers, soak four 10-in bamboo skewers in a shallow dish of water for at least 20 minutes.

2

Trim ends from zucchini. Using a vegetable peeler, cut lengthwise into long ribbons, stopping once you reach the seedy center. Flip zucchini over; peel other side, again stopping at the seedy center. Set zucchini ribbons aside; discard seedy center.

3

Cut asparagus starting at tips, so you end up with twenty-four 1 1/2-in long pieces; set aside.

4

Wrap each shrimp in a half slice of prosciutto.

5

Thread a wrapped shrimp, zucchini ribbon (accordion style) and 2 asparagus pieces onto a skewer; repeat three times and then finish off each skewer with a fourth shrimp. Repeat with remaining ingredients to make 4 skewers.

6

To make vinaigrette, stir lemon zest and juice, salt and pepper together in a small bowl; whisk in oil and then stir in mint. (If making ahead, add mint at the last minute.)

7

Heat a grill to medium-high heat. Off heat, lightly coat skewers with cooking spray; grill until shrimp are cooked through, flipping once, 3-5 minutes per side. Spoon vinaigrette over kebabs; garnish with mint leaves and serve.

8

Serving size: 1 kebab