Farmers Daughter Herbs

rosemary-shrimp 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.

Serves 4