In a bowl combine 2 tbs olive oil, minced garlic, 1 tbs lemon juice, smoked paprika, ground cumin, 3/4 tsp salt and 1/4 tsp black pepper. Whisk to combine.

Marinate shrimp

Toss the shrimp in the marinade until evenly coated. Cover and refrigerate for 15–30 minutes (do not exceed 1 hour to avoid 'cooking' the shrimp in the acid).

Thread shrimp onto skewers

If using wooden skewers, ensure they were soaked 30 minutes prior. Thread 6 shrimp per skewer, inserting the skewer through the thicker part then out near the tail so shrimp lie flat and alternate direction slightly for an even fit.

Preheat grill or pan

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan to prevent sticking.

Cook shrimp

Place the skewers on the hot grill or pan. Cook 2–3 minutes per side, flipping once, until shrimp are opaque and firm and internal temperature reaches 120–135°F (49–57°C). Total cook time should be 4–6 minutes depending on shrimp size. Avoid overcooking.

Rest

Remove skewers from heat and let rest 2 minutes before serving.

Vegetable Garnish

While shrimp are marinating, slice the tomatoes 1/4 inch thick and thinly slice the cucumber. Arrange on a platter or two individual plates.

Lightly drizzle the tomato and cucumber slices with 1 tsp extra virgin olive oil, sprinkle 1/4 tsp salt and 1/8 tsp black pepper, and scatter the chopped parsley or cilantro over the top if using.

Sweet & Spicy Sauce

In a small bowl whisk together 3 tbs honey, 1 tbs sriracha, 1 tsp soy sauce, 1 tsp rice vinegar and 1/2 tsp sesame oil. Add up to 1 tbs water to reach desired consistency and stir in 1/4 tsp crushed red pepper flakes if you want extra heat.

Taste and adjust: add more sriracha for heat, more honey for sweetness, or a splash more rice vinegar for brightness. Transfer sauce to a small serving ramekin.