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If using wooden skewers, soak the skewers in warm water for 30 minutes prior to use. Use about 8 skewers (2 per kebab).
Preheat the grill to medium-high heat.
In a medium bowl, whisk together the smoked paprika, chili powder, brown sugar, salt and cumin.
In a separate bowl, toss the shrimp in olive oil. Transfer the shrimp to the bowl with the spice mixture and toss to coat the shrimp.
Thread the shrimp on the skewers, alternating with the tomatoes.
Lay the kebabs on the grill and cook until the shrimp are just cooked through, 1-1/2 to 2 minutes per side. Sprinkle with the minced cilantro. Serve.
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