36 jumbo shrimp (about 1 1/2 lbs.), peeled and deveined
30 cherry tomatoes
6 lemon wedges
1 (8 oz.) bottle French salad dressing or Italian salad dressing

Alternate shrimp and tomatoes on 6 skewers. Place lemon wedge at end of each skewer. Place kabobs on a greased rack in a shallow roasting pan. Broil 4 to 5 inches from heating element, 2 or 3 minutes on each side, basting frequently with dressing. Transfer to serving platter. Yield: 6 servings.