- 2 1/2 Tbsp finely chopped garlic, mashed to a paste w/1tsp salt(save 1 tsp for aioli)
- 4 Tbsp Sutter Buttes Meyer Lemon Olive Oil
- fresh chopped rosemary
- 16 jumbo shrimp
- 1/2 cup mayonnaise
- juice of 1/2 lemon
- 1 tsp lemon zest
- pinch of cayenne pepper
- Sutter Buttes Pink Himalayan Sea Salt
- lemon wedges for garnish
In a large bowl stir together lemon oil, garlic, rosemary and a dash of salt, add shrimp. Cover and marinate chilled for up to 30 minutes. Grill shrimp on a hot BBQ for 3-4 minutes on each side, or until cooked through. Alternatively, grill on a hot well seasoned grill pan, covered, over medium heat, 3-4 minutes each side or until cooked through. Garnish shrimp with rosemary sprigs and serve with lemon wedges.
In a bowl, mix mayonnaise with lemon juice, lemon zest, 1 tsp of mashed garlic and salt to taste. Gently stir in cayenne pepper. Serve aside the shrimp for dipping.