Grilled Shrimp with Tarator Sauce

Grilled Shrimp with Tarator Sauce
Photo by Tina Rupp


  • Tarator Sauce
  • ½ cup extra-virgin olive oil
  • 4 fresh rosemary sprigs
  • 2 large garlic cloves, thinly sliced
  • 2 ¾ pounds (about 50) fresh large shrimp, peeled and deveined

1. Place first 3 ingredients in a large shallow baking dish, and toss well. Squeeze rosemary sprigs lightly to release flavor, then tuck down into shrimp mixture. Cover and refrigerate 3 to 4 hours.2. Thread 5 shrimp on each of 10 long metal skewers (or wooden ones soaked in water), leaving space...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network