In the time it takes to heat up the grill, you can marinate this flavorful shrimp kebab for a weeknight meal that is also a hit for entertaining. Inspired by shish kebab flavorings, the shrimp is quick-marinated in tomato paste, olive oil, paprika, cumin, oregano and garlic with a hint of crushed red pepper for a little heat (feel free to add more to taste). To keep the shrimp juicy and easier to turn the skewers, the tail and head are curled into each other (in a snail shape) before they’re skewered. Starting with already peeled and deveined shrimp makes the process even faster. Make sure to fire up the grill before cleaning and oiling the grates — to prevent the shrimp from sticking. Don’t skip the squeeze of lime at the end and serve with rice or bread and a simple salad if you like.