Ingredients

• 1 head roasted garlic
• 1 cup mayonnaise
• 1/2 lemon, juiced
• 1 tablespoon thinly sliced fresh chives
• 3 cloves garlic, finely chopped
• 2 tablespoons chopped fresh rosemary leaves, plus more for garnish
• 1/3 cup olive oil
• 1/2 lemon, juiced
• Pinch of red pepper flakes
• Pinch of salt and freshly ground pepper
• 1 pound extra-large shrimp (16 to 20 shrimp to the pound), peeled and deveined
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a food processor blend together the garlic, mayonnaise and lemon juice. Remove to a small serving bowl and stir in the chives.
2. For the roasted garlic dipping sauce: Heat a cast-iron grill pan.
3. Add the garlic, rosemary, olive oil, lemon juice, red pepper flakes, salt and pepper together in a large bowl. Add the shrimp and toss to coat. Let the shrimp sit at room temperature 15 minutes.
4. For the grilled rosemary shrimp: Skewer the shrimp on the bamboo skewers, about 3 per skewer. Grill the shrimp until cooked through, about 3 minutes on each side. Place the skewers on the platter and garnish with rosemary sprigs. Serve the shrimp with the roasted garlic dipping sauce.