Combine garlic, rosemary, salt and 3 tablespoons olive oil in a bowl until well-mixed. Add in shrimp and toss to coat. Let shrimp marinate in the fridge for 2 hours.

Heat a saute pan over medium-high heat and add in the remaining oil. Add shrimp and cook until pink throughout and cooked through, about 1-2 minutes per side. Remove from heat and add lemon juice. Place shrimp in a bowl and chill in the fridge.

While shrimp cool, place cocktail sauce in a small bowl in center of platter or serving plate. Arrange shrimp and rosemary sprigs on platter around cocktail sauce to create a wreath. Serve immediately.