“It’s a luscious dish that everyone will surely appreciate!”

INGREDIENTS      

1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt
2 tbsp. minced fresh rosemary leaves plus sprigs for garnish
3 tbsp. olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
   Four 12-inch bamboo skewers, soaked in water
   Lemon wedges as an accompaniment

DIRECTIONS

• Stir the garlic together with minced rosemary, and 3 tablespoons oil in a large bowl and then add shrimp.
• Marinate shrimp, covered and chilled, at least 4 hours or overnight.
• In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
• To grill:

1. Thread the 4 shrimp on each skewer and brush with additional oil.
2. Grill the shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
3. 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.

• Garnish shrimp with rosemary sprigs and serve with lemon wedges.