Alternate shrimp and tomato on 8 skewers until all are filled.

Place the skewers in a shallow tray or baking dish.

Mix the sweet chilli sauce with lime juice and thyme, pour over skewers.

Let marinate in the refrigerator for 30 minutes.

Place the shrimp on a baking sheet under a hot grill or over the barbecue for about 10 minutes, turning and basting occasionally.

Once cooked, Serve with an extra pot of sweet chili sauce for dipping.