Ingredients:
1/4 cup 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
Directions:
In a large bowl stir together garlic, minced rosemary, and 3 TBSP olive oil and add shrimp.
Marinate shrimp (with shells on), covered and chilled, at least 4 hours or overnight.
Soak skewers in water for 30 minutes.
To grill, put 4 shrimp on each skewer and brush with additional oil.
Grill shrimp (with shells on) 3 to 4 minutes on each side, or until just cooked through.
Garnish shrimp with rosemary sprigs if desired.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.