In terms of taste, efficiency, and appearance, there is no difference between metal and wooden skewers. But if you use wooden skewers, remember to soak them in water 15 minutes before using so they don't burn on the grill.
1/4 cup white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 garlic clove, cut in half
12 basil leaves
3/4 pound peeled and deveined large shrimp
1 small red onion, quartered and separated
1 green bell pepper, cut into 1-inch pieces
1/2 (8-ounce) package mushrooms
6 cherry tomatoes
How to Make It
Combine first 5 ingredients in a blender; process until smooth. Transfer to a small bowl.
Thread shrimp, onion, bell pepper, and mushrooms alternately onto 4 (15-inch) skewers; brush with basil sauce. Thread cherry tomatoes onto 1 (15-inch) skewer; brush with basil sauce.
Place shrimp kebabs on grill rack coated with cooking spray; grill, covered, 10 minutes or until shrimp are done and vegetables are crisp-tender, turning and basting occasionally with basil sauce. Place tomato kebab on rack; grill, covered, 3 to 4 minutes, basting occasionally with basil sauce. Serve immediately.