|¼||cup chopped garlic|
|1||tsp. coarse salt|
|2||Tbsp. minced fresh rosemary leaves, plus extra sprigs for garnish|
|3||Tbsp. olive oil, plus extra oil for brushing|
|16||jumbo shrimp (about 10 per pound)|
|4||bamboo skewers (each 12 inches long; see Note)|
If you have metal skewers, use those.
Check out Bruce Bauer’s article on great rosé wines to pair with grilled dishes.
This content is from the Bruce Bauer collection.
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