Ingredients

• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 jumbo shrimp, tail on and peeled
• One 8-ounce can pineapple chunks in pineapple juice, drained
• 16 fresh mint leaves
• 2 teaspoons canola oil

Instructions

1. Watch how to make this recipe.
2. Special equipment: Eight 6-inch wood skewers
3. Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
4. Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
5. Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
6. Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.