Grilled Shrimp Skewers

From 50 Great Appetizers by Pamela Sheldon Johns

For these skewers, look for study rosemary branches and strip the lower two-thirds of the leaves off. Traditional skewers can also be used, but the rosemary branches perfume the shrimp as it cooks. Use a metal skewer to pierce the shrimp first, making it easier to insert the rosemary branch.

16 rosemary branches, leaves stripped
from bottom 3 inches
16 jumbo shrimp, shelled and deveined
1⁄4 cup extra-virgin olive oil
Juice of 1 lemon
1 teaspoon finely minced lemon zest
2 teaspoons minced fresh thyme
2 cloves garlic, minced
Freshly ground pepper
8 lemon wedges for serving

• Thread each rosemary “skewer” with a shrimp. Place in a shallow dish.
• In a small bowl, combine the olive oil, lemon juice, lemon zest, thyme, and garlic. Mix well and pour over the shrimp. Let marinate for at least 1 hour at room temperature.
• Preheat a grill or broiler. Remove the skewers from the marinade and season the shrimp with pepper to taste; grill, turning frequently and brushing with the marinade, until the shrimp are pink, 3 to 4 minutes. Serve with lemonwedges. Serves 8