Author note: These kebabs can be prepared a few hours before grilling. Place the assembled kebabs on a rimmed baking sheet, cover with foil and place in the fridge until ready to grill.
1/4 cup extra-virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1/2 teaspoon chili powder
2 teaspoons cumin
2 teaspoons kosher salt
1 1/2 to 2 pounds shrimp, deshelled
1-2 bunches asparagus, woody ends removed
1 onion cut into bite sized pieces.
Place the olive oil, oregano, thyme, cayenne, chili powder, cumin and kosher salt into a large bowl. Mix well.
Add the shrimp and stir well to coat. Cover the bowl and place in the fridge for at least 4 hours, up to 8 hours before grilling.
Heat the grill to 350 degrees.
Cut the asparagus into large, bite-sized pieces. Set aside in a bowl.
Remove the shrimp from the fridge.
Using a skewer (wooden or metal) assemble the kebobs. I like a pattern of onion, two asparagus and one shrimp. I also prefer 3-4 shrimp on each skewer (if the shrimp are medium to large in size. I add more if the shrimp are smaller).
Over direct heat, grill the shrimp 3 minutes per side, for a total of 6 minutes. Remove from the grill and serve immediately. Salt to taste.