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If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
In a large bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, thyme, oregano, turmeric, ginger, and salt until combined. Add the shrimp and fennel pieces and toss to coat evenly. Cover and refrigerate for 30 minutes.
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