2 tbs. minced fresh rosemary leaves plus sprigs for garnish
3 tbs. olive oil plus oil for brushing shrimp
16-jumbo shrimp (about 10 per pound)
Four 12-inch bamboo skewers
Lemon wedges as an accompaniment
Mash garlic and salt together in large bowl. Mix together with minced rosemary and oil and add shrimp. Let stand, covered in refrigerator for at least 4-hours.
Preheat grill. Place 4-shrimp on each presoaked skewer. Brush with oil. Cook shrimp on an oiled rack for 3 to 4 minutes on each side or until just cooked.
If you use wooden skewers, soak in water first to avoid burning.