Prepare dressing in a small bowl by combining Rosemary Oil, lemon juice, kosher salt, black pepper and scallion. Blend completely using a whisk and set aside
¼ cup Boyajian Rosemary Oil, 3 Tablespoons fresh lemon juice, ½ teaspoon kosher salt, cracked black pepper to taste, 1 Tablespoon finely chopped scallion
Thread the shrimp onto skewers. Heat the grill to high
1 pound shrimp, peeled and de-veined
Brush each side with garlic oil and sprinkle with kosher salt
4 Tablespoons Boyajian Garlic Oil, 1 Tablespoon kosher salt
Place the skewers on the grill. Cook for 2-3 minutes on each side until shrimp are pink and opaque.
Spoon dressing over shrimp and serve immediately
