Italian Shrimp & Rosemary Spiedini

Four simple but flavorful ingredients
bring out the best in shrimp,
and all in a matter of minutes.
Serve the skewers with grilled
asparagus and orzo for a light,
fresh, healthful Italian meal.

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:
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.
Prepare your grill or heat a grill pan to medium-high.
Lightly oil the grates or pan.
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.