HOME   • RECIPES  RSS Brian Doben RELATED TOPICS  ARTICLES   Honored Herb   EMAIL       FAVORITES      PRINT  Skewered Shrimp   Skewering the shrimp with rosemary branches adds an extra depth of flavor to these great grilled appetizers.   6 rosemary branches 4 large shell-on shrimp olive oil salt 1. Soak 6 rosemary branches in water for 4 hours. Strip off most of the leaves, leaving about 2" of leaves at tip. 2. Skewer 4 large shell-on shrimp on each branch, brush with olive oil, season with salt, and grill over a hot fire 3–5 minutes per side.   This recipe was first published in Saveur in Issue #49