Saveur

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 article was first published in Saveur in Issue #49