Grilled Rosemary Shrimp Skewers

Ingredients

• 6 servings bamboo skewers for 30 minutes
• 1 tablespoon chives fresh thinly sliced
• 2 tablespoons rosemary leaves fresh plus more for garnish chopped
• 3 cloves garlic finely chopped
• 0.5  juice of lemon juiced
• 1 cup mayonnaise 
• 0.3 cup olive oil 
• 1 pinch pepper flakes red
• 1 head roasted garlic 
• 1 pinch salt and pepper freshly ground
• 1 pound shrimp deveined peeled (16 to 20 shrimp to the pound)

Equipment

• food processor
• bowl
• grill
• skewers
• grill pan

Directions

1. In a food processor blend together the garlic, mayonnaise and lemon juice.
2. Remove to a small serving bowl and stir in the chives.
3. Heat a cast-iron grill pan.
4. Add the garlic, rosemary, olive oil, lemon juice, red pepper flakes, salt and pepper together in a large bowl.
5. Add the shrimp and toss to coat.
6. Let the shrimp sit at room temperature 15 minutes.
7. 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.
8. Place the skewers on the platter and garnish with rosemary sprigs.
9. Serve the shrimp with the roasted garlic dipping sauce.