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Shrimp
Skewered
Rosemary Appetizer
source: recipe and
photograph created by www.finedinings.com
Fresh Rosemary stems
1/2 pound frozen shrimp, cooked with tails, 61 - 70 count
Mayonnaise Dipping Sauce
(recipe below)
Strip leaves from rosemary stems leaving the tops intact. Place two shrimp
together facing in opposite directions (see my photograph); thread a rosemary stem through both
shrimp; repeat this process with all shrimp.
Garnish with rosemary leaves between the
skewered shrimp and a small rosemary stem at the end of each skewer. Serve with
mayonnaise dipping sauce.
Mayonnaise 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 together mayonnaise, dry mustard, lemon juice, Worcestershire
sauce and Dijon mustard.
Sauce can be made 1 day ahead, covered and
refrigerated.
Wine recommendation: Chardonnay
See
more of my easy
Appetizer
Recipes
with photographs
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