1/4 cup finely chopped garlic, mashed to a paste with
1 teaspoon coarse Grey Salt
2 tablespoons minced onion
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/garnish

In a large bowl stir together garlic, minced rosemary, and 3
tablespoons oil and add shrimp. Marinate shrimp, covered and chilled,
at least 4 hours or overnight.

In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.

Hawaiian Sea Salt $6.69

Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.

Serve with lemon wedges. Serves 4.

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