Grilled Rosemary Shrimp Skewers

Total Time:
31 min
Prep:
10 min
Inactive:
15 min
Cook:
6 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Roasted Garlic Dipping Sauce:
  • 1 head roasted garlic
  • 1 cup mayonnaise
  • 1/2 lemon, juiced
  • 1 tablespoon thinly sliced fresh chives
  • Grilled Rosemary Shrimp:
  • 3 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh rosemary leaves, plus more for garnish
  • 1/3 cup olive oil
  • 1/2 lemon, juiced
  • Pinch of red pepper flakes
  • Pinch of salt and freshly ground pepper
  • 1 pound extra-large shrimp (16 to 20 shrimp to the pound), peeled and deveined
  • Bamboo skewers, soaked in water for 30 minutes
Directions

In a food processor blend together the garlic, mayonnaise and lemon juice. Remove to a small serving bowl and stir in the chives.

For the roasted garlic dipping sauce: Heat a cast-iron grill pan.

Add the garlic, rosemary, olive oil, lemon juice, red pepper flakes, salt and pepper together in a large bowl. Add the shrimp and toss to coat. Let the shrimp sit at room temperature 15 minutes.

For the grilled rosemary shrimp: Skewer the shrimp on the bamboo skewers, about 3 per skewer. Grill the shrimp until cooked through, about 3 minutes on each side. Place the skewers on the platter and garnish with rosemary sprigs. Serve the shrimp with the roasted garlic dipping sauce.


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    This recipe is featured in:

    Seafood