Recipe information
Yield
Serves 4
Ingredients
1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt
2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12-inch bamboo skewers
lemon wedges as an accompaniment
Preparation
Step 1
In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
Step 2
In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
Step 3
To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
Step 4
Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
Step 5
Garnish shrimp with rosemary sprigs and serve with lemon wedges.
