Recipe: Rosemary Shrimp Skewers
1 pound of shrimp
2 cloves garlic, finely diced
1/2 cup olive oil
6 sturdy springs of homegrown rosemary about 8 - 10 inches long
Peel and devein shrimp. Rinse and pat dry with a paper towel. If needed,
you can sharpen the thick end of the rosemary spring to a point.
Slide the shrimp onto the rosemary as if you were making a
shish-kebab, leaving a little space between each shrimp. Whisk the
minced garlic into the olive oil and brush generously on the shrimp.
Grill over a hot fire until the shrimp just become opaque. Remove
from the heat and enjoy the rosemary deliciousness!