GRILLED ROSEMARY-GARLIC SHRIMP

1/4 c. finely chopped garlic, mashed to a paste with 1 t. coarse salt
2 T. minced fresh rosemary leaves plus sprigs for garnish
3 T. olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12 inch bamboo skewers
lemon wedges as an accompaniment

In a large bowl stir together garlic, minced rosemary, and 3 T. oil; 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, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack set about 5 inches over glowing coals for 3 to 4 minutes on each side or until just cooked through. Alternatively, brush shrimp with additional oil and grill in a hot, covered, well seasoned, ridged grill pan 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.
(Serves 4)

Recipe for grilled rosemary-garlic shrimp from our June, 1995 menu minder publication.