Grilled Rosemary Shrimp with Spicy Remoulade Dipping Sauce

Oh, summer nights. You are ending soon, and I will be so sad…but, don’t get me wrong, I do welcome cooler temps and fall fashion. During the dog days of summer in Texas, evenings are really the only time we can get out of the air conditioned house for a meal. Our family loves to grill and eat fresh sides…and drink crisp vino…al fresco during the summer.

A few weeks ago, I decided to grill some shrimp skewered on rosemary sprigs. And since I am still on a cajun kick, I whipped up a spicy remoulade sauce to dip them in. I paired it with my warm corn salad (but I subbed in bacon, chives, and sauteed leeks for the red onion and feta cheese, this time) and a simple caprese salad with balsamic reduction. It was a good night.

Recipe: Grilled Rosemary Shrimp with Spicy Remoulade Dipping Sauce

For the shrimp:

1 lb shrimp, peeled and deveined with tails left on

3 tablespoons minced garlic

2 tablespoons extra-virgin olive oil

1/4 cup lemon juice

1/4 cup minced fresh parsley

1/2 teaspoon kosher salt

1/2 teaspoon pepper
8 – 10 rosemary sprigs
1 lemon, cut into quarters

For the Remoulade Sauce (I used this recipe):

1 cup mayonnaise (I use Duke’s)

¼ cup Dijon mustard

2 tablespoons prepared horseradish

2 tablespoons chopped parsley

1 small shallot, minced

1 garlic clove, minced

1 tablespoon white wine vinegar

1 teaspoon fresh lemon juice

1 teaspoon hot sauce

½ teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon garlic powder

Salt

Directions:

Combine all remoulade sauce ingredients. This sauce is best if made the day before and stored in the refrigerator.

Combine garlic, olive oil, lemon juice, parsley, salt and pepper in a medium mixing bowl. Fold in the peeled and deveined shrimp. Cover and let marinade for up to 2 hours.

After the shrimp has had time to marinade, take one of the rosemary sprigs and skewer the shrimp starting on the end with the stem showing (see picture for reference). The length of your rosemary sprigs will determine how many shrimp will fit on each.

Heat your grill on medium heat.

After you have all the shrimp ready, time to put them on the grill. You don’t want to overcook the shrimp, so grill your skewers for 3 – 5 minutes on each side.

Remove the shrimp from the grill, and place on a platter. Squeeze the lemon juice over the shrimp. Place the remoulade sauce in a small bowl for dipping.

Enjoy!

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