Broiled Shrimp & Tomato Kebabs with Creamy Horseradish Dipping Sauce

Note: Before you start cooking up the shrimp and tomatoes, I highly suggest putting together the dipping sauce first. That way you aren’t rushed and it has time to chill and marry in the fridge.

To make the dipping sauce:
Combine all the ingredients in a small bowl and chill in the fridge while you prepare/cook the kebabs.

To make the kebabs:
First preheat the broiler. Then place the shrimp and tomatoes in a large bowl and drizzle the olive oil over them. Sprinkle the Montreal Steak Seasoning and salt over the shrimp/tomatoes and toss to coat evenly.

Thread 5 shrimp and 2 tomatoes onto each skewer. You can use wooden or metal skewers, but I definitely prefer metal. That way you don’t have to soak them in water!

Place the kebabs on a foil-lined baking sheet coated with cooking spray. Broil for 4 to 5 minutes or until shrimp are done. Flip the shrimp over halfway through so each side gets an even broil.

Serve with a lemon wedge to squeeze over the shrimp and a delicious garden salad!

Enjoy!