Grilled shrimp: Prepare the Kamado BONO grill for direct cooking, light the charcoal with a fire starter, place the stainless steel grates, and wait until the temperature reaches 180 degrees Celsius.
Adjust the top and bottom air vents to maintain a consistent temperature.
First, prepare the marinade: in a small bowl, mash the garlic with salt, mix in the pepper and paprika powder, then add olive oil and lemon juice. Mix everything well.
Drizzle the shrimp with the prepared marinade and let them marinate for at least 30 minutes.
Thread the shrimp onto wooden skewers and grill for 2 minutes on each side.
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