1/3 cup Cleo's Rosemary Extra Virgin Olive Oil
1/2 lemon, juiced
Pinch of red pepper flakes
Pinch of salt and freshly ground pepper
1 pound extra-large shrimp (16 to 20 shrimp to the pound), peeled and deveined
Fresh Rosemary Sprigs for garnish (optional)
Bamboo skewers, soaked in water for 30 minutes
Heat a grill pan to medium high.
Combine the garlic, Rosemary Extra Virgin Olive Oil, lemon juice, red pepper flakes, salt and pepper together in a large bowl. Add the shrimp and toss to coat. Let the shrimp sit at room temperature 15 minutes.
Skewer the shrimp on the bamboo skewers, about 3 per skewer. Grill the shrimp until cooked through, about 3 minutes on each side. Place the skewers on the platter and garnish with rosemary sprigs.
Finish with a squeeze of lemon and drizzle of Rosemary Extra Virgin Olive Oil.