Lemon Grilled Shrimp Cocktail

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   1.

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   Soak 24 10-inch wooden skewers in water to cover for 6 to 8 hours.

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   (This helps prevent their burning on the grill.)

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   2.

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   Combine all the marinade ingredients in a large bowl.

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   3.

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   Rinse the shrimp under cold water.

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   Drain and pat dry.

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   Toss shrimp in the marinade and let rest for 30 minutes.

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    4.

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    Prepare hot coals for grilling or preheat the broiler.

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    5.

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    Thread 16 skewers with 3 shrimp each and 8 skewers with 2 shrimp each.

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    Grill or broil 4 inches from the heat source for 3 minutes per side, brushing once on each side with extra marinade.

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    6.

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    To serve, place a lemon half in the bottom of 8 wine glasses, cut-side down.

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    Into each lemon half, stick 2 skewers with 3 shrimp and 1 skewer with 2 shrimp, balancing them.

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    Insert a rosemary sprig into each lemon half (using an extra skewer to jab a hole, if necessary).

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    Serve the glasses atop small plates with a bowl of my Lemon Garlic Mayonnaise for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.