Rosemary Skewered Shrimp Recipe

These are great appetizers and make a beautiful presentation.

12 medium sized shrimp, shelled and deveined 

6 - 8" rosemary sprigs, leaves partially removed, leaving the tops on

3 cloves garlic, crushed

2 Tbs rosemary, chopped

1 tsp Old Bay Seasoning

1 tsp SplenDishes House Blend

1/3 cup extra virgin olive oil

Skewer medium sized shrimp onto rosemary sprigs. Combine garlic, rosemary, old bay seasoning, House Blend and EVOO and brush onto shrimp.

Place on HOT grill for 2 minutes per side.

Can be served at room temperature.

Watch our cooking segment on these here!

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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