Grilled Rosemary Shrimp Skewers
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 455
- Total Fat
- 42
- Saturated Fat
- 6
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 16
- Cholesterol
- 137
- Sodium
- 339
- Total: 31 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 6 min
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.