- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 4 cloves of garlic, finely minced with salt
- 1 tablespoon finely minced fresh rosemary
- Freshly ground black pepper, to taste
- 64 large shrimp, peeled and deveined, tails left on
- 4 lemons, halved crosswise, for serving
- 8 large rosemary sprigs, for garnish
- Lemon Garlic Mayonnaise , for serving
- Soak 24 10-inch wooden skewers in water to cover for 6 to 8 hours. (This helps prevent their burning on the grill.)
- Combine all the marinade ingredients in a large bowl.
- Rinse the shrimp under cold water. Drain and pat dry. Toss shrimp in the marinade and let rest for 30 minutes.
- Prepare hot coals for grilling or preheat the broiler.
- Thread 16 skewers with 3 shrimp each and 8 skewers with 2 shrimp each. Grill or broil 4 inches from the heat source for 3 minutes per side, brushing once on each side with extra marinade.
- To serve, place a lemon half in the bottom of 8 wine glasses, cut-side down. Into each lemon half, stick 2 skewers with 3 shrimp and 1 skewer with 2 shrimp, balancing them. Insert a rosemary sprig into each lemon half (using an extra skewer to jab a hole, if necessary). Serve the glasses atop small plates with a bowl of my Lemon Garlic Mayonnaise for dipping.