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Broiled Shrimp Kebabs with Horseradish-Herb Sour Cream Sauce

Photo: Oxmoor House
Prep time 12 mins
Cook time 4 mins
Yield 4 servings (serving size: 2 skewers and 2 tablespoons sauce)
The warm, juicy cherry tomatoes offer a hint of acidity and a pleasing contrast to the shrimp. Soak the wooden skewers in water at least 30 minutes prior to broiling so they don't burn.Prep: 9 minutes; Cook: 4 minutes

Ingredients

  • 40 large shrimp, peeled and deveined with tails intact (about 1 1/2 pounds)
  • 16 cherry tomatoes
  • Olive oil–flavored cooking spray
  • 2 teaspoons salt-free steak seasoning (such as Mrs. Dash)
  • 1/4 teaspoon salt
  • Lemon wedges
  • Horseradish-Herb Sour Cream Sauce

Nutrition Information

  • calories 205
  • caloriesfromfat 35 %
  • fat 8 g
  • satfat 2.2 g
  • monofat 1.9 g
  • polyfat 0.9 g
  • protein 26.2 g
  • carbohydrate 6.8 g
  • fiber 0.9 g
  • cholesterol 241 mg
  • iron 3.9 mg
  • sodium 675 mg
  • calcium 55 mg

How to Make It

  1. Preheat broiler.

  2. Place shrimp and tomatoes in a large bowl; coat with cooking spray. Sprinkle evenly with steak seasoning and salt, tossing to coat. Thread 5 shrimp and 2 tomatoes onto each of 8 (10-inch) wooden skewers.

  3. Place kebabs on a foil-lined baking sheet coated with cooking spray. Broil 4 to 5 minutes or until shrimp are done, turning once. Serve with lemon wedges and Horseradish-Herb Sour Cream Sauce.

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