1/4 cup finely chopped garlic, mashed to a paste
with 1 tsp. coarse salt
2 tbsp. minced Fresh Rosemary leaves
3 tbsp. olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12 inch bamboo skewers
Garnish: Fresh Rosemary sprigs
Accompaniment: lemon wedges
In a large bowl stir together garlic, rosemary, and 3 tbsp. oil and 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 5 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through.
(Alternatevely, brush shrimp with additional oil and grill in a hot well seasoned 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.