Best Lime Rosemary Shrimp Skewers Recipes

Grilled Shrimp Skewers image

Provided by Bobby Flay

Time 32m

Yield 4 servings

Number Of Ingredients 7

1/2 cup olive oil
3 cloves garlic, crushed
1 tablespoon Calabrian chile flakes
1 tablespoon fresh oregano leaves, plus for garnish
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

Steps:

Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

Grilled Rosemary Shrimp Skewers image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 12

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

Steps:

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.