Heat 1 tablespoon grapeseed oil in a saucepot over medium heat.

Sauté minced onion until translucent.

Add minced garlic and sauté for 2 more minutes.

Stir in ketchup, mesquite seasoning, and cayenne pepper.

Reduce heat to low, cover, and simmer for 15 minutes for the BBQ sauce.

In a skillet, heat 1 tablespoon grapeseed oil over medium heat.

Add minced garlic, diced celery, diced red bell pepper, diced green bell pepper, thyme, and parsley.

Cook for about 5 to 10 minutes until vegetables soften and flavors are integrated.

Stir in shrimp and cook until they are just pink and opaque, ensuring not to overcook.

Remove shrimp and vegetables to a platter.

Spoon the BBQ sauce over the shrimp and vegetables.

Sprinkle with parsley for garnish.