Toss the shrimp with the lemon zest, garlic, 1 tablespoon of the oil, 1/2 teaspoon salt and pepper to taste in a bowl.
Toss the green onions in a bowl with the remaining 1 tablespoon oil and a pinch of salt.
Heat a grill or grill pan over medium-high heat.
Grill the green onions, turning occasionally, until wilted and charred, about 5 minutes. Transfer to a plate.
Grill the shrimp, turning once, until just cooked through, 2 to 3 minutes per side. Place the skewers on the platter with the onions and serve with the romesco sauce.
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