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
- Soak 6 rosemary branches in water for 4 hours. Strip off most of the leaves, leaving about 2″ of leaves at tip.
- 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.