Grilled Rosemary Garlic Shrimp

Ingredients:

1/4 cup finely chopped garlic
1 teaspoon coarse salt
2 tablespoons minced fresh rosemary leaves
plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12-inch bamboo skewers
lemon wedges as an accompaniment

Preparation:

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 through.