Grilled Rosemary Shrimp Skewers (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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