GRILLED ROSEMARY SHRIMP SKEWERS

Grilled Rosemary Shrimp Skewers image

Provided by Patrick and Gina Neely : Food Network

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.