Rosemary Skewered Shrimp

I took these little guys to my friends Alisha and Molly's dinner party. I served them with my Creamy Herb Dip. They were easy, tasty and very pretty! There were ten people at the party, so I only put one shrimp per rosemary stem. If you're cooking for more people, or have less rosemary to work with, add two or three shrimp per stalk.



Rosemary Skewers

You'll need a lot of thick rosemary steams. Clean and dry them. Then trim them, if needed.

Firmly hold the top of a rosemary stem between your fingers. Use your other hand to grab the bottom of the herb. Slid your fingers down away from the tip of the rosemary, removing the needle like leaves. You want to clear a space large enough for your shrimp to fit on it.

Set the skewers aside.

Chop the rosemary that you remove from the stalk and use it in the marinade, stalk, and dip.

Marinade

24 Shrimp - peeled and deveined (reserve the heads and shells)
1/5 cup Evoo
1 T Soy Sauce (I used gluten free)
Lemon Juice from 1/2 a lemon (reserve the squeezed lemon)
3 cloves Garlic - crushed and peeled
Black and White Pepper
Cayenne
Smoked Paprika
Thyme
Rosemary
Chives
Sugar
splash of White Balsamic Vinegar
splash of Water

Mix everything together in a bowl. Cover and chill for 30 minutes.

Creamy Herb Dip - Dressing

I made this for a dinner party appetizer of Rosemary Skewered Shrimp. The dip was great with the shrimp, and I have used the leftovers for lots of things since then.



2 c Mayo
1/2 c Buttermilk
8 oz Sour Cream
Juice from 1/2 a Lemon
2 T Fresh Chives - thinly sliced
2 T Fresh Parsley - chopped
2 T Fresh Rosemary - finely chopped
1 T Fresh Thyme
2 T Capers - drained and chopped
1/2 t Smoked Paprika
1/4 t Cayenne Pepper
1/2 t Garlic Salt
White Pepper

Mix all of the ingredients together in a bowl.