Recipes Spiced Shrimp and Tomato Kebabs 5.0 (5,945) Add your rating & review This is a perfect party dish because it’s so easy to assemble, and you can marinate and skewer the shrimp ahead of time. Slideshow: Kebab Recipes By Michael Romano Michael Romano James Beard Award winner Michael Romano is the former executive chef of the legendary New York City eatery Union Square Cafe and director of culinary development for the Union Square Hospitality Group, which included such acclaimed restaurants as Gramercy Tavern, Blue Smoke, Jazz Standard, Shake Shack, Maialino, and The Modern. Food & Wine's Editorial Guidelines Updated on July 12, 2018 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 10 1-course servings Ingredients 1/4 cup thinly sliced peeled ginger 4 garlic cloves 1/4 cup packed cilantro leaves 2 tablespoons packed basil leaves 1 tablespoon packed mint leaves 1 teaspoon cayenne 1 teaspoon smoked paprika 2 tablespoons lime juice 2 teaspoons honey 2 teaspoons salt 2 tablespoons extra-virgin olive oil, plus more for brushing 40 large shrimp (about 2 pounds), shelled and deveined 1 pint grape tomatoes Directions In a food processor, combine the ginger with the garlic, cilantro, basil, mint, cayenne, paprika, lime juice, honey, salt and the 2 tablespoons of olive oil and puree. Scrape the marinade into a large bowl, add the shrimp and toss to coat. Cover and refrigerate for at least 30 minutes or for up to 4 hours. Thread the shrimp and tomatoes onto skewers. Light a grill and oil the grates. Grill the skewers over high heat, turning once, until the shrimp are lightly charred and cooked through and the tomatoes are just beginning to burst, about 6 minutes. Serve right away. Rate it Print