Shrimp Skewered on Rosemary Branches
The perfume of rosemary cooking on the grill will give your dinner a delightful Tuscan feeling. Thread the shrimp on long rosemary branches and serve them that way, hot from the fire.
- 1½ cups olive oil
- 8 cloves garlic, coarsely chopped
- 48 large shrimp, peeled and deveined
- 16 long rosemary branches, soaked in water for 1 hour
- Kosher salt and freshly ground pepper
- Combine the olive oil and garlic in a large shallow pan or baking dish. Set aside ½ cup and add shrimp to the pan. Let marinate for 2 hours, no longer
- Preheat a gas or charcoal grill to medium high.
- Remove 1 inch of leaves from the bottom of each rosemary branch and with a sharp knife, cut the end of the stem on the bias to make a slight point.
- Remove the shrimp from the marinade, shaking off any excess (discard the used marinade). Thread 3 shrimp on each rosemary branch. Season with salt and pepper, and grill until just cooked through, 2 to 3 minutes on each side, basting with the reserved marinade every 30 seconds.
- To serve, place the shrimp, still on the rosemary branches on a large platter.