Prep Time: 15 min Total Time:15 min
Fresh Rosemary sprigs, 6-inch
1/2 pound shrimp, cooked, tails-on, 61 - 70 count
Strip rosemary leaves from sprig at cut end leaving 1-inch top leaves intact. With a utility knife sharpen cut end to a point,
thread two shrimp facing in opposite directions onto the skewer (see my photograph); repeat this process with the
remainder of the shrimp.
Arrange on a platter, garnish with rosemary leaves (optional). Serve with 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.
recommendation: Pinot Gris; Chardonnay|