Toss shrimp with oil in large bowl. Sprinkle with Seasoning; toss to coat well. Thread 2 shrimp onto each skewer.
Broil or grill over medium heat 2 minutes per side or just until shrimp turn pink. Squeeze lemon wedges over shrimp skewers. Sprinkle with cilantro. Serve with Dipping Sauces, if desired.
For the Roasted Red Pepper Harissa, place roasted red peppers, Seasoning, honey, oil and vinegar in blender container; cover. Blend on high speed until smooth.
For the Roasted Tomato Harissa, preheat oven to 400°F. Toss tomato halves with oil and honey. Place, cut side up, on foil-lined baking pan. Sprinkle with Seasoning. Roast 45 to 60 minutes or until tomatoes are slightly browned. Place tomatoes with pan juices and vinegar in blender container; cover. Blend on high speed until smooth.
For the Chermoula, place cilantro, parsley, lemon juice, garlic and Seasoning in blender container; cover. Blend until herbs are chopped. With machine running, gradually add oil.