Caribbean Shrimp Skewers

• 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 - 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 jumbo shrimp, tail on and peeled
• 2 teaspoons canola oil
• one 8-ounce can pineapple chunks in pineapple juice, drained
• 16 fresh mint leaves
• 8 six-inch wood skewers

1. Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
2. 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.
3. 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.
4. Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.

ground allspice, thyme, ground cinnamon, ground cumin, ground nutmeg, cayenne pepper, ground black pepper, salt, jumbo shrimp, canola oil, pineapple, mint, skewers

Taken from www.food.com/recipe/caribbean-shrimp-skewers-524227 (may not work)