3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 cloves garlic — finely minced
1/2 teaspoon hot pepper flakes
12 large shrimp — peeled and deveined
salt and freshly ground black pepper 4 twigs of rosemary with thick woody stems — about 6 to
— 8-inches in length 8 slices lemon — 1/4-inch thick
salsa: 1 pint red and/or yellow cherry tomatoes — stemmed and
halved — or quartered 1 clove garlic — finely minced
1/2 cup black olives — pitted and
— coarsely chopped 2 tablespoons finely chopped parsley
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper
In a small bowl whisk together the olive oil, lemon juice, lemon zest, garlic, and hot pepper flakes. In a shallow dish pour the marinade over the shrimp. Cover, refrigerate and let marinate for 15 to 30 minutes.
Preheat a charcoal grill or grill pan on the stovetop.
Skewer 3 of the marinated shrimp, alternating in a decorative pattern with 2 of the lemon slices, on each of the rosemary twigs. Grill the shrimp for 2 to 3 minutes per side until just cooked through.
In a bowl combine the cherry tomatoes, garlic, black olives, parsley, lemon juice, olive oil, salt and pepper.
Serve the grilled shrimp on a bed of the salsa.