Skewering the shrimp with rosemary branches adds an extra depth of flavor to these great grilled appetizers.
Credit: Brian Doben
INGREDIENTS:6 rosemary branches
4 large shell-on shrimp
INSTRUCTIONS: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.