Ingredients
3 pounds shrimp
Rosemary sprigs, slightly bruised
6 cloves garlic, peeled and finely chopped
1/2 cup olive oil
Juice of 2 lemons
Salt and freshly ground pepper
1 lemon, sliced
Preparation
Remove legs from shrimp but do not peel. Cut several lengthwise slits along inner curve of each shrimp, and insert a few small sprigs of rosemary into each slit.
In a large bowl, whisk together garlic, oil, lemon juice, and salt and pepper to taste. Toss shrimp in marinade, coating well. Add more rosemary sprigs and the lemon slices. Marinate for 1 to 2 hours.
Start a medium-size charcoal fire; when coals are medium hot, place grid as close to them as possible. Drain shrimp and grill for about 3 minutes on each side, or until opaque. Serve immediately.
