Makes 10 skewers
Shrimp is one of my favorite foods to make because it cooks so quickly. That means I can get my seafood fix in record time. This recipe does require a 30-minute marinating time, but it’s worth it for a summer celebration like Memorial Day or 4th of July!
10 (10- or 12-inch) wooden skewers
2 tablespoons extra-virgin olive oil
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon ground cumin
1⁄4 teaspoon ground aji amarillo, optional
1⁄4 teaspoon chili powder
1 tablespoon fresh thyme leaves (from about 6 sprigs)
2 garlic cloves, minced
1 pound cleaned and deveined shrimp
2 pints cherry tomatoes
1. Soak the skewers in water for 30 minutes (a large baking dish works well for this). Place oil, salt, pepper, cumin, aji amarillo, chili powder, thyme, and garlic in a zip-top plastic bag. Seal the bag and gently shake to combine. Add the shrimp and tomatoes, seal the bag, and then massage the outside of it to make sure each shrimp gets coated with marinade. Refrigerate for 30 minutes.
2. Thread 3 shrimp and 3 tomatoes onto each skewer in an alternating pattern. Discard marinade and bag.
3. Heat a grill or grill pan on medium-high. Add the skewers and cook 2 to 3 minutes per side, or until the shrimp are opaque. Remove from grill and serve. Assist younger children with removing shrimp and tomatoes from skewers.