Ingredients

Serves 4

　　1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse  salt

　　2 tablespoons minced fresh rosemary leaves plus sprigs for garnish

　　3 tablespoons olive oil plus oil for brushing shrimp

　　16 jumbo shrimp (about 10 per pound)

　　four 12-inch bamboo skewers

　　lemon wedges as an accompaniment

　　

Step 1

In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.

　　

Step 2

In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.

　　

Step 3

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, 3 to 4 minutes on each side, or until just cooked through.

　　

Step 4

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.

　　

Step 5

Garnish shrimp with rosemary sprigs and serve with lemon wedges.