Grilled Rosemary Shrimp Skewers

  • Yield : 4 to 6 servings
  • Prep Time : 10m
  • Cook Time : 6m
  • Ready In : 31m
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  • 1 head roasted garlic
  • 1 cup mayonnaise
  • 1/2 lemon, juiced
  • 1 tablespoon thinly sliced fresh chives
  • 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


Step 1

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

Step 2

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

Step 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.

Step 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.

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