Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1/4 cup finely chopped garlic
- 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:
Mash garlic and salt together in large bowl. Mix together with minced rosemary, and oil and add shrimp. Let stand, covered in refrigerator for at least 4 hours.Preheat grill. Place 4 shrimp on each skewer. Brush with oil. Cook shrimp on an oiled rack for 3 to 4 minutes on each side, or until just cooked through.


