Categories: Summer, main dish, shrimp

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon kosher salt, plus some for seasoning
• 1/4 teaspoon black pepper
• 1 1/2 pounds (about 30) raw extra-large shrimp, peeled and deveined, tails left on if you like
• 8 (9-inch) bamboo skewers, soaked in water for 30 minutes

Directions

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, rosemary, salt, and pepper. Add the shrimp, toss gently, and refrigerate for 15 minutes.
2. Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan.
3. Thread 3 to 4 shrimp onto each skewer. Season the shrimp with a little kosher salt, and grill until just cooked through, about 2 minutes per side.

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