1 medium green bell pepper, cut into 1-inch pieces
1/2 (8-ounce) package whole fresh mushrooms
12 cherry tomatoes
How to Make It
Combine first 5 ingredients in container of an electric blender; cover and process until smooth. Transfer to a small bowl.
Thread shrimp, onion, pepper, and mushrooms alternately onto 4 (15-inch) skewers; brush with basil sauce. Thread cherry tomatoes onto 2 (15-inch) skewers; brush with basil sauce.
Coat a grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place shrimp kabobs on rack; grill, covered, 10 minutes or until shrimp turn pink and vegetables are crisp-tender, turning and basting occasionally with basil sauce. Place tomato kabobs on rack; grill, covered, 3 to 4 minutes, basting occasionally with basil sauce. Serve immediately.
If you use wooden skewers, remember to soak them in water 10 minutes before using.