For an impressive presentation, I always set the lemon halves in red-wine glasses, because their bowls are larger than white-wine glasses. Serve extra lemons alongside.

　　

Ingredients

Makes 8 servings

　　

Marinade:

1/4 cup extra-virgin olive oil

　　1/4 cup fresh lemon juice

　　4 cloves of garlic, finely minced with salt

　　1 tablespoon finely minced fresh rosemary

　　Freshly ground black pepper, to taste

　　64 large shrimp, peeled and deveined, tails left on

　　4 lemons, halved crosswise, for serving

　　8 large rosemary sprigs, for garnish

　　Lemon Garlic Mayonnaise , for serving

　　

Step 1

1. Soak 24 10-inch wooden skewers in water to cover for 6 to 8 hours. (This helps prevent their burning on the grill.)

　　

Step 2

2. Combine all the marinade ingredients in a large bowl.

　　

Step 3

3. Rinse the shrimp under cold water. Drain and pat dry. Toss shrimp in the marinade and let rest for 30 minutes.

　　

Step 4

4. Prepare hot coals for grilling or preheat the broiler.

　　

Step 5

5. Thread 16 skewers with 3 shrimp each and 8 skewers with 2 shrimp each. Grill or broil 4 inches from the heat source for 3 minutes per side, brushing once on each side with extra marinade.

　　

Step 6

6. To serve, place a lemon half in the bottom of 8 wine glasses, cut-side down. Into each lemon half, stick 2 skewers with 3 shrimp and 1 skewer with 2 shrimp, balancing them. Insert a rosemary sprig into each lemon half (using an extra skewer to jab a hole, if necessary). Serve the glasses atop small plates with a bowl of my Lemon Garlic Mayonnaise for dipping.

　　

Nutrition Per Serving

Per serving: 372 calories

　　5g carbohydrates

　　10g protein

　　35g fat

　　101mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.

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