Broiled Shrimp & Tomato Kebabs with Creamy Horseradish Dipping Sauce

• 13 cups Sour Cream
• 2 Tablespoons Mayonnaise
• 1 teaspoon Chopped Fresh Rosemary
• 2 teaspoons Olive Oil
• 1 teaspoon Prepared Horseradish Sauce
• 1 teaspoon Whole Grain Dijon Mustard
• 1/4 teaspoons Salt
• 20 whole Large Shrimp, Peeled And Deveined
• 8 whole Cherry Tomatoes
• 2 teaspoons Olive Oil
• 1 teaspoon Montreal Steak Seasoning
• 18 teaspoons Salt
• 2 whole Lemon Wedges

1. Note: Before you start cooking up the shrimp and tomatoes, I highly suggest putting together the dipping sauce first.
2. That way you arent rushed and it has time to chill and marry in the fridge.
3. To make the dipping sauce: Combine all the ingredients in a small bowl and chill in the fridge while you prepare/cook the kebabs.
4. To make the kebabs: First preheat the broiler.
5. Then place the shrimp and tomatoes in a large bowl and drizzle the olive oil over them.
6. Sprinkle the Montreal Steak Seasoning and salt over the shrimp/tomatoes and toss to coat evenly.
7. Thread 5 shrimp and 2 tomatoes onto each skewer.
8. You can use wooden or metal skewers, but I definitely prefer metal.
9. That way you dont have to soak them in water!
10. Place the kebabs on a foil-lined baking sheet coated with cooking spray.
11. Broil for 4 to 5 minutes or until shrimp are done.
12. Flip the shrimp over halfway through so each side gets an even broil.
13. Serve with a lemon wedge to squeeze over the shrimp and a delicious garden salad!
14. Enjoy!

sour cream, mayonnaise, rosemary, olive oil, horseradish sauce, mustard, salt, shrimp, tomatoes, olive oil, salt, lemon wedges

Taken from tastykitchen.com/recipes/main-courses/broiled-shrimp-tomato-kebabs-with-creamy-horseradish-dipping-sauce/ (may not work)