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Shrimp
Appetizer Rosemary Skewer
source: recipe and
photograph created by www.finedinings.com
Fresh Rosemary herb stems
1/2 pound shrimp, cooked, tails-on, 61 - 70 count
Pull leaves off rosemary stems leaving top leaves intact, sharpen the
other end to a point with a sharp knife and thread two shrimps facing in opposite directions
onto the stem (see my photograph); repeat this process with the remainder.
Garnish with herb leaves between and stems at the end of skewers. Serve with dipping sauce.
Dipping Sauce
2/3 cup mayonnaise
3/4 teaspoon dry mustard
1-1/2 teaspoon fresh lemon juice
1-1/2 teaspoon Worcestershire sauce
1/4 cup Dijon mustard
In a small bowl mix ingredients together. Can be made 1 day ahead, covered and refrigerated.
Wine
recommendation: Chardonnay
See
more of my easy
Appetizers with photographs
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