This dinner was absolutely delicious and refreshing!
This dish is definitely not the case.
I cooked my shrimp to perfection. I was rejoicing all throughout dinner on how perfectly I had cooked my shrimp. I am now the shrimp master!
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.
For the Creamy Horseradish Dipping Sauce:
-1/3 cup Sour Cream
-2 tbsp Mayonnaise
-1 tsp chopped fresh Rosemary
-2 tsp Olive Oil
-1 tsp prepare Horseradish
-1 tsp Whole Grain Dijon Mustard (or regular Dijon Mustard)
-1/4 tsp Salt
Combine all the ingredients in a small bowl and chill in the fridge while you prepare/cook the kebabs.
-20 large Shrimp (peeled and deveined)
-8 Cherry Tomatoes
-2 tsp Olive Oil
-1 tsp of Montreal Steak Seasoning
-1/8 tsp Salt
-2 Lemon Wedges
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!
check it out here!
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!
(Definitely better than Red Lobster!)
Recipe courtesy of Cooking Light's Fresh Food Fast