Grilled Rosemary Shrimp Skewers

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  • Level: Easy
  • Total: 31 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 6 min
  • Yield: 4 to 6 servings
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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


  1. In a food processor blend together the garlic, mayonnaise and lemon juice. Remove to a small serving bowl and stir in the chives.
  2. For the roasted garlic dipping sauce: Heat a cast-iron grill pan.
  3. 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.
  4. 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.